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.
I had a request for sweet potato without marshmallows for Thanksgiving. So I decided to go one step further and make a savory sweet potato recipe instead of the usual sweet recipe. This was outstanding. I baked the sweet potatoes the day before (in fact I accidently overbaked them). Then peeled and stored in a freezer bag in the rerigerater overnight. A lot of water came out of them and I had to drain them. They were pretty mushy and would not have maintained a wedge shape so I just sliced in rounds and layered in a casserole. Despite the mushiness, they turned out very yummy.
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