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Nutrition Facts
Serving Size 177 g
(Approx. 8 Servings)
Amount Per Serving
Calories 150 Calories From Fat 35
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 240 mg 10%
Total Carbohydrate 24 g 8%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 5 g
Vitamin A 110% • Iron 4%
Vitamin C 30% • Calcium 2%
*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 Potatoes Bake

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Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Lb sweet potatoes, peeled and cut into 1-inch round slices
1/4 Tsp Central Market Organics Ground Cayenne Pepper
16 Oz pumpkin harvest soup
1/2 cup(s) shredded swiss cheese
1/4 cup(s) parsley, chopped
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Instructions

1
Heat oven to 450°F.
2
Spray a 13 x 9 baking dish with non stick spray and set aside.
3
Layer the sweet potato slices in the prepared baking dish and sprinkle with cayenne pepper.
4
Top the sweet potatoes with the soup, shredded cheese and parsley.
5
Cover the sweet potatoes with a sprayed foil sheet and bake on the center oven rack for 25 minutes.
6
Remove the foil and bake 5 more minutes.

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