Directions:
- Put unpeeled potatoes in a large pot and cover with water
- Bring water to a boil and cook at a simmer for 20 minutes or until the potatoes are not quite done
- Let potatoes cool and then peel them and cut into 1/2 inch slices
- Arrange slices in an overlapping fashion in a 9x13-inch baking dish
- Preheat the oven to 350 degrees
- Combine the brown sugar, cornstarch, salt, orange zest and OJ in a saucepan
- Cook over medium heat, stirring frequently, until sauce begins to bubble and thicken
- Remove sauce from the heat and stir in the sherry, butter and pecans/walnuts
- Pour 3/4 of the sauce evenly over the sliced potatoes
- Arrange the peeled orange slices over the sweet potatoes
- Pour the remaining sauce over the oranges
- Bake, uncovered, for 15-20 minutes
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.01 Kcal (1495 kJ) | ||
| Calories from fat | 140.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.66g | 24% | |
|---|---|---|---|
| Cholesterol | 18.32mg | 6% | |
| Sodium | 181.33mg | 8% | |
| Potassium | 531.22mg | 11% | |
| Total Carbs | 50.43g | 17% | |
| Sugars | 29.94g | 120% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 3.84g | 8% | |
| Vitamin C | 27mg | 45% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.6mg | 9% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 173.59 Kcal (727 kJ) | ||
| Calories from fat | 68.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 24% | |
|---|---|---|---|
| Cholesterol | 8.91mg | 6% | |
| Sodium | 88.17mg | 8% | |
| Potassium | 258.3mg | 11% | |
| Total Carbs | 24.52g | 17% | |
| Sugars | 14.56g | 120% | |
| Dietary Fiber | 2.04g | 17% | |
| Protein | 1.87g | 8% | |
| Vitamin C | 13.1mg | 45% | |
| Vitamin A | 0.5mg | 38% | |
| Iron | 0.8mg | 9% | |
| Calcium | 31.9mg | 7% | |
* 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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