Directions:
- Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.
- Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.
- Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.
- Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.
- Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2066.25 Kcal (8651 kJ) | ||
| Calories from fat | 0.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 1584.86mg | 66% | |
| Potassium | 6982.98mg | 149% | |
| Total Carbs | 491.27g | 164% | |
| Sugars | 150.76g | 603% | |
| Dietary Fiber | 61.34g | 245% | |
| Protein | 40.9g | 82% | |
| Vitamin C | 56.5mg | 94% | |
| Vitamin A | 20.4mg | 680% | |
| Iron | 20.5mg | 114% | |
| Calcium | 626.1mg | 63% | |
| Amount Per 100 g | |||
| Calories | 88.74 Kcal (372 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 68.07mg | 66% | |
| Potassium | 299.91mg | 149% | |
| Total Carbs | 21.1g | 164% | |
| Sugars | 6.47g | 603% | |
| Dietary Fiber | 2.63g | 245% | |
| Protein | 1.76g | 82% | |
| Vitamin C | 2.4mg | 94% | |
| Vitamin A | 0.9mg | 680% | |
| Iron | 0.9mg | 114% | |
| Calcium | 26.9mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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