Ginger-Lime Sweet Potatoes

Karry Hosford

Yield: 12 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 20%
  • Fat: 4.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.3g
  • Carbohydrate: 36.1g
  • Fiber: 3.6g
  • Cholesterol: 10mg
  • Iron: 1mg
  • Sodium: 266mg
  • Calcium: 34mg

Ingredients

  • 1/3 cup all-purpose flour
  • 10 cup thinly sliced peeled sweet potato (about 3 pounds)
  • 1/4 cup butter
  • 1/3 cup packed light brown sugar
  • 1 tablespoon lime rind
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated orange rind
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray

Preparation

  1. Preheat oven to 425°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and potato in a large bowl; toss well.
  3. Melt butter in a small saucepan over low heat. Add sugar and next 7 ingredients (sugar through pepper); cook 4 minutes or until sugar dissolves. Pour over potato mixture; toss well. Spoon mixture into a shallow 2-quart casserole dish coated with cooking spray.
  4. Cover and bake at 425° for 55 minutes or until tender. Let stand 10 minutes.
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