-1 lb. sweet potatoes, peeled and sliced*
-1/2 tsp. finely shredded orange peel
-1/2 c. orange juice
-1 Tbsp. molasses or brown sugar
-1/4 tsp. salt
-1/4 tsp. ground cinnamon
-1/8 tsp. ground allspice
Method: Bring 1 inch of water to a boil in skillet. Add sweet potatoes; reduce heat, cover and simmer for 20 minutes or until tender. Drain. In a small bowl, combine orange peel, orange juice, molasses or brown sugar, salt, cinnamon and allspice and pour over potatoes. Cook and stir gently until bubbly. Simmer, uncovered, for 5 minutes or until potatoes are glazed, spooning sauce over potatoes occasionally. Makes 4 servings.
Note: Can substitute 1 (18 ounce) can sweet potatoes for fresh. Cut potatoes into 2-inch pieces and place in 1-quart casserole. Pour sauce over sweet potatoes and bake, uncovered, in a 350° oven about 30 minutes or until heated through and sauce is bubbly.
Per Serving: 134 Calories, 0 g. Fat, 0 mg. Cholesterol and 149 mg. Sodium.Share on Facebook