Baked Sweet Potatoes with Tropical Orange-Raisin Sauce
Heres 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.
8 small Sweet Potatoes
1 1/2 cups orange juice
1 can (8 ounces) 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 degrees F. 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.
Nutritional Information Per Serving (without shredded coconut):
protein 3 g
carbohydrate 56 g fat
1 g (2% cal from fat)
cholesterol 0 mg
sodium 21 mg
Vitamin A 26,788 IU.
fiber 5 g
Courtesy of North Carolina Sweet Potato Commission