Peel baking potatoes and sweet potatoes; cut into 1/4-inch slices. Spread potatoes in baking dish. Drizzle with margarine, and sprinkle with salt; stir to coat.
3
Cover and bake about 45 minutes or until potatoes are tender.
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Handle hot chilies with care and be sure to wash your hands thoroughly after chopping. A jalapeño chili is a good choice for this recipe. If fresh chilies are not available, use a four-ounce can of green chilies, drained, for the fresh green chili.
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Nutrition Facts
Serving Size:1 Serving
Calories
235
Calories from Fat
100
Total Fat
11g
Saturated Fat
5g
Cholesterol
25mg
Sodium
460mg
Total Carbohydrate
34g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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