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Twice-Baked Sweet Potatoes with Sesame Crust

Yield 8 servings (serving size: 6 wedges)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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.

  4. 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.