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Nutrition Facts
Serving Size 82 g
(Approx. 8 Servings)
Amount Per Serving
Calories 190 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 25 mg 1%
Total Carbohydrate 29 g 10%
Dietary Fiber 4 g 16%
Sugars 21 g
Protein 2 g
Vitamin A 70% Iron 8%
Vitamin C 10% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sweet Potato & Apricot Puree
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

4 sweet potatoes
1 1/2 cup(s) H-E-B Dried Apricots
1 Tbsp cane sugar
1 Tbsp all purpose flour
1/4 cup(s) light brown sugar, firmly packed
1 Tbsp unsalted butter
1/2 cup(s) Hill Country Fare Chopped Pecans
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Peel sweet potatoes and cut into 1 inch pieces.
Place potatoes and apricots in a 3-quart saucepan and cover with water.
Bring to a boil over high heat; reduce heat to medium and cook 20-30 minutes or until potatoes are tender and apricots are soft.
While potatoes cook, blend topping ingredients (flour, brown sugar, butter and pecans) in a small bowl and set aside.
Heat oven to 400°F.
Spray a shallow 2 quart baking dish with nonstick cooking spray.
Reserve about 1 cup of the cooking liquid and set aside.
Remove 3 tablespoons of cooking liquid from potatoes to a blender or food processor, then drain potatoes and apricots in a colander.
Place apricots and sugar in a processor with cooking liquid (use as much of the reserved liquid as necessary to get it to the right consistency). Puree until smooth.
Spread evenly and sprinkle with the topping mixture.
Place apricot puree and potatoes into a prepared baking dish.
Bake 15-20 minutes or until lightly browned and bubbling. Serve while hot.



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