Twice-Baked Sweet Potatoes with Sesame Crust

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We relied on the microwave for what it does best; heating small amounts of liquid. Here's another time-saver if you need your oven fo rthe turkey or a roast. Bake the sweet potatoes first. After the meat is done, glaze the potato wedges, and finish cooking them in the oven for 15 minutes.
8 servings (serving size: 6 wedges)


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8 small sweet potatoes (about 3 pounds)
1/4 cup thawed apple juice concentrate
2 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
1 tablespoon molasses
2 teaspoons grated peeled fresh ginger
1/4 cup sesame seeds, toasted
1/4 teaspoon ground red pepper
Cooking spray


Preheat oven to 375°.

Wrap potatoes in foil; bake at 375° for 1 hour or until tender. Cool. Peel and cut each potato into 6 wedges; set aside.

Combine apple juice concentrate and next 4 ingredients (concentrate through ginger) in a microwave-safe bowl, and set aside. Combine sesame seeds and pepper in a bowl; set aside.

Place potato wedges on a jelly-roll pan coated with cooking spray. Brush wedges with apple juice mixture, and sprinkle with sesame seed mixture. Bake at 375° for 15 minutes or until golden brown. Microwave remaining apple juice mixture at high 30 seconds or until hot, and drizzle over potato wedges.

Created date

October 2002

Nutritional Information

Calories 221
Caloriesfromfat 12 %
Fat 2.9 g
Satfat 0.4 g
Monofat 0.9 g
Polyfat 1.2 g
Protein 3.5 g
Carbohydrate 46.4 g
Fiber 5.1 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 74 mg
Calcium 87 mg