Maple-Glazed Sweet Potatoes

Photo: Becky Luigart-Stayner

You'll need to peel and section a lemon for this dish. Take care to use only the flesh by removing the skinlike, white membrane from each section.

This recipe goes with Caribbean Sweet Potatoes and Black Beans

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

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Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 14%
  • Fat: 2.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 29.8g
  • Fiber: 2.7g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 46mg
  • Calcium: 30mg

Ingredients

  • 8 cups (1-inch) cubed peeled sweet potato (about 3 pounds)
  • 4 cups water
  • 1/4 cup lemon sections (about 1 large lemon)
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons maple syrup
  • 2 tablespoons butter or stick margarine
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • Dash of salt

Preparation

  1. Combine first 3 ingredients in a large saucepan; bring to boil. Cook 20 minutes or until tender, stirring occasionally. Remove sweet potatoes from pan with a slotted spoon, reserving cooking liquid. Bring cooking liquid to a boil; cook until reduced to 1/3 cup (about 12 minutes). Stir in sugar and remaining ingredients. Stir in sweet potatoes; cook 2 minutes or until thoroughly heated.
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