Baked Sweet Potatoes
with Tropical Orange-Raisin Sauce
Here's a delicious (and low-fat) departure from the standard sweet potato-marshmallow casserole.
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 on the side for sprinkling.
Makes 8 servings.
Recipe and photograph courtesy of North Carolina Sweetpotato Commission.