Sweet potatoes make a good side dish for any day, but especially for the holidays, according to Teresa Henson, Extension specialist-program outreach coordinator for the University of Arkansas at Pine Bluff.
“Using unsweetened orange juice to make a yummy sauce enhances the flavor of the sweet potatoes and increases the vitamin content of the dish,” she said in a news release.
This recipe makes 4 servings.
SKILLET SWEET POTATOES
4 sweet potatoes (about 1 pound, peeled and sliced ½ inch thick) ½ cup orange juice 6 teaspoons brown sugar (or 2 tablespoons of molasses) 1 tablespoon margarine 1 teaspoon cinnamon (if you like)
Place sweet potatoes in a 12-inch skillet; cover with hot water and bring to a boil. Lower heat, cover and cook for 10 minutes until soft. Drain. In a small mixing bowl, combine orange juice, brown sugar and margarine. If using cinnamon, add that, too.
Pour the sauce over the cooked potatoes in the skillet. Cook and stir until bubbly. Uncover and gently boil for about 5 minutes until the potatoes are glazed, spooning sauce over potatoes from time to time.
Calories 160 Total Fat 3 g Saturated Fat 2 g Cholesterol 10 mg Sodium 90 mg Total Carbohydrate 33 mg Dietary Fiber 4 g Total Sugars 11 g Added Sugars Included N/A Protein 2 g Vitamin D N/A Calcium 50 mg Iron 1 mg Potassium N/A*N/A-Data is not available. Source: What’s Cooking? USDA Mixing Bowl. Recipe adapted from the Florida Department of Citrus.
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