Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Recipe by Cooking Light November 2000


Recipe Summary

9 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Place the sweet potatoes on a baking sheet. Bake at 350° for 1 hour and 25 minutes or until potatoes are tender. Cool slightly; peel.

  • Combine carrot, orange juice, and ginger in a small saucepan. Bring to a boil; reduce heat, and simmer for 15 minutes. Drain the carrot mixture in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine potato and carrot mixture, and mash. Stir in 3/4 cup cooking liquid, butter, salt, and pineapple.

Nutrition Facts

219 calories; calories from fat 13%; fat 3.1g; saturated fat 1.7g; mono fat 0.8g; poly fat 0.2g; protein 3.1g; carbohydrates 45.9g; fiber 5.5g; cholesterol 7mg; iron 1.2mg; sodium 182mg; calcium 47mg.