10 cup thinly sliced peeled sweet potato (about 3 pounds)
1/4 cup butter
1/3 cup packed light brown sugar
1 tablespoon lime rind
2 tablespoons fresh lime juice
1 tablespoon grated orange rind
1 tablespoon grated peeled fresh ginger
1 teaspoon low-sodium soy sauce
1 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and potato in a large bowl; toss well.
Melt butter in a small saucepan over low heat. Add sugar and next 7 ingredients (sugar through pepper); cook 4 minutes or until sugar dissolves. Pour over potato mixture; toss well. Spoon mixture into a shallow 2-quart casserole dish coated with cooking spray.
Cover and bake at 425° for 55 minutes or until tender. Let stand 10 minutes.
I made this for Easter lunch to go along with the ham that was being served. It complimented the saltiness of the ham beautifully. Everyone raved about the sweet potatoes, they were delicious! This was a nice change from the usual sweet potato casseroles I'm used to at holiday meals. I am gluten intolerant, so I subbed gluten free flour and wheat-free soy sauce, but otherwise followed exactly. I used a madoline to make the sweet potato slices uniform. I will definitely make this again for holiday meals.
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