Source:  Supermarket Gourmet
by Jyl Steinback, Americas Healthiest Mom

 

Serves:  4

 

17 oz. can whole sweet potatoes, drained well
8 oz. can pineapple chunks in juice, drained well
½ cup apricot fruit spread 

 

Preheat oven to 375ºF. Spray an 8 or 9 inch baking dish with cooking spray. Cut sweet potatoes into 1 inch slices and arrange in dish. Spoon apricot spread over potatoes; add pineapple chunks and toss lightly. Cover dish with foil and bake 12 to 15 minutes, until heated through.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	254	3 fruit	4
Fat	0.3 g	1 starch
Carbohydrates	62 g
Protein	2 g
Cholesterol	0 mg
Dietary Fiber	4 g
Sodium	69 mg

 Tip: Substitute fresh sweet potatoes for canned; cook in boiling water for 25 minutes. Peel, slice and prepare according to recipe directions.