Twice-Baked Sweet Potatoes with Sesame Crust

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

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 12%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 3.5g
  • Carbohydrate: 46.4g
  • Fiber: 5.1g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 74mg
  • Calcium: 87mg

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

  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.
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