“Orange-glazed sweet potatoes sprinkled with crystallized ginger will find a place at any holiday table.” Adapted from www.californiadriedplums.org
These baked sweet potatoes are warm and slightly sweet, you’d never know they were good for you too. Sweet potatoes are a great source of potassium and fiber. For a quick and easy weeknight meal, take advantage of the hot oven and bake some seasoned skinless chicken breasts. Complete the meal with a green salad and a glass of lowfat or fat-free milk.
3 medium sweet potatoes (about 2 pounds)
1 cup pitted dried plums (about 6 ounces)
1 tablespoon vegetable oil, plus extra for oiling baking dish
3/4 cup freshly squeezed orange juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 teaspoons chopped crystallized ginger
Heat oven to 350°F.
Cut each sweet potato into 4 wedges, lengthwise. Cut each wedge in half across.
Place sweet potatoes and dried plums in lightly oiled baking dish large enough to hold potatoes in one layer.
In small bowl, whisk together orange juice, oil, salt and cinnamon; pour evenly over sweet potatoes and prunes. Sprinkle with ginger.
Cover tightly with foil; bake 45 minutes.
Remove foil; baste sweet potatoes with juices from baking dish.
Bake about 10 minutes more or until sweet potatoes are tender and glazed.
Per serving: 236 calories, 3 g total fat, 53 g carbohydrate, 3 g protein, 7 g fiber, 215 mg sodium, 781 mg potassium