Twice-Baked Sweet Potatoes with Sesame Crust

recipe
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.

Yield:

8 servings (serving size: 6 wedges)

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

November 1998
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