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Here's a delicious and low-fat departure
from the standard sweet potato-marshmallow casserole. These are
a great accompaniment to just about any holiday main dish.
Baked Sweet Potatoes
with Tropical Orange-Raisin Sauce
- 8 small sweet potatoes
- 1 1/2 cups orange juice
- 1 (8-ounce) can pineapple chunks in their
own juice
- 1/2 cup raisins
- 3 tablespoons packed brown sugar
- 2 tablespoons cornstarch
- Sweetened shredded coconut (optional)
- Preheat oven to 350°F (175°C).
- Wash and scrub sweet potatoes; pierce
them with a small knife or fork. Place them on a baking sheet
and bake until they are tender when pierced, about 45 minutes.
(or, to microwave, place sweet potatoes in batches in a microwave-safe
dish; microwave on high about 6 minutes per pound or until tender
when pierced.)
- When sweet potatoes are nearly done, combine
orange juice and pineapple juice from can in a saucepan; cut
each pineapple chunk in half then add to juices along with raisins
and brown sugar. Bring to a simmer over medium-high heat, whisking
often.
- Smoothly mix cornstarch with 3 tablespoons
of water. Whisking constantly, slowly add cornstarch mixture
to sauce. Stir until sauce bubbles and thickens, 30 seconds to
1 minute.
- To serve, cut each sweet potato open,
fluff insides with a fork, and top with a generous spoonful of
sauce. Offer coconut to add to taste.
Makes 8 servings.
Recipe and photograph courtesy of North
Carolina Sweetpotato Commission.
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