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San Clemente Journal

Add Healthy Fresh Produce to Family Dinners

Jun 08, 2012 01:34PM, Published by Brian O, Categories:


mmmm - Beet Salad



The U.S. Department of Agriculture (USDA) suggests filling half of your plate with fruits and vegetables. While this may seem difficult, summer-fresh fruit from Chile provides for year round availability and daily use in a variety of healthful recipes.

Enjoy this healthful dish with the whole family, and find more healthful recipes at www.ChileanFruitOnline.com.

Fresh Grapes-Pear-Almond Stuffed Sweet Potatoes
Yield: 8 servings
Prep. Time: 20 minutes
Bake Time: 1 hour, 25 minutes
Cook Time: 12 minutes

4 medium sweet potatoes (3 1/2 pounds)
3/4 cup sliced almonds
1/4 cup butter
1 Red Bartlett pear, chopped
1/2 cup halved grapes
1/4 cup firmly packed brown sugar
1 tablespoon honey
1/4 teaspoon ground cinnamon

Place potatoes on aluminum foil-lined baking sheet. Bake at 425°F for 1 hour to 1 hour and 15 minutes or until tender.

Heat almonds in nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet.

Melt butter in skillet over medium-high heat. Add pears and grapes; sauté 2 to 3 minutes or until pear is tender. Stir in brown sugar, honey, and cinnamon. Remove from heat.

Cut potatoes in half lengthwise; scoop pulp into large bowl, leaving shells intact. Add pear mixture to pulp in bowl; gently stir until blended. Spoon mixture into shells. Place on baking sheet.

Bake at 350°F for 15 minutes or until thoroughly heated. Top with nuts.

NUTRIENTS PER SERVING: 211 calories, 10g fat, 90 calories from fat, 4g saturated fat, 15g cholesterol, 64g sodium, 4g dietary fiber, 3g protein

Recipe from the Chilean Fresh Fruit Association



Stuffed Sweet Potatoes fruit usda vegetables


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