Apricot-Glazed Turkey and Sweet Potatoes
Ingredients:
- 6 cups (1-inch) cubed peeled sweet potatoes (about 1 3/4 lbs)
- 1 cup apricot preserves, divided
- 1/2 tsp salt, divided
- 2 bay leaves
- 2 (3/4 lb) turkey tenderloins
Directions:
Place sweet potatoes, 1/2 cup preserves, and 1/4 tsp salt in a 4.5-5 quart electric slow cooker; toss well. Add bay leaves. Arrange tenderloins over sweet potatoes, and sprinkle with remaining 1/4 tsp salt. Spread remaining 1/2 cup preserves over tenderloins. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 hours ot until turkey and sweet potatoes are tender. Temove tenderloins from slow cooker, and slice. Discard bay leaves. Serve turkey with sweet potatoes and cooking liquid.
Servings: 6 (serving size: 3oz turkey, 2/3 cup sweet potatoes; and 1/4 cup liquid)
Nutritional Information: Cal 357 (3% from fat); Protein 31.5g; Fat 1.1g (sat 0.3g); Carb 56.2g; Fiber 2.3g; Cholesterol 82mg; Iron 2.3mg; Sodium 278mg; Calcium 42mg; Diabetic Exchanges: 4 Starch, 3 V-L Meat
Submitted By: Kyle
Original Source: Southern Living Slow Cooker Cookbook