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Scalloped Sweets 'n Fruits

2 pounds sweetpotatoes, peeled and roughly cut into 1 1/2-inch pieces

2 tablespoons butter or margarine

1 large granny smith apple, cored and cut into wedges

1 pear, cored and cut into slices

1/2 cup fresh cranberries

1/4 teaspoon ground nutmeg

1/4 cup honey

1. In large skillet, saute sweetpotatoes in butter 10 minutes, stirring often. Add remaining ingredients. Cover and cook 5 minutes. Remove cover and continue cooking over medium heat until potatoes and fruit are tender.

Makes 6 servings.

Calories 272 kcal Vitamin A 30,514 IU
Protein 3 gm Potassium 386 mg
Fat 4 gm Vitamin C 38 mg
Carbohydrates 56 gm Calcium 40 mg
Cholesterol 10 mg

Recipe courtesy of North Carolina Sweetpotato Commission.