Sweet Potatoes and Oranges

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Sweet Potatoes and Oranges

 

Prep Time: 45 minutes

 

 

Ingredients

 

5 medium yams or sweet potatoes (about 2-1/2 pounds)

6 oranges

3/4 cup packed brown sugar

3 tablespoons margarine or butter

2 tablespoons water

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons chopped toasted pecans

 

Directions:

 

1. Cook yams or sweet potatoes in enough water to

cover for 25 to 35 minutes or just until tender.

Drain. Peel and cut into 1-1/2-inch-thick slices.

2. Finely shred 1 teaspoon orange peel; set aside.

Remove and discard remaining peel from oranges. Cut

oranges into thin slices. Alternate sweet potato and

orange slices in a 2-quart rectangular baking dish.

3. Combine sugar, margarine or butter, water, nutmeg,

and salt in a small saucepan. Bring to boiling; boil

gently, uncovered, for 3 minutes. Stir in shredded

orange peel. Pour mixture over potatoes and orange

slices in baking dish.

4. Bake, uncovered, in a 325 degree F oven about 30

minutes or until glazed, spooning syrup over potatoes

and oranges once. Before serving, spoon any syrup in

baking dish over potatoes and oranges. Sprinkle

chopped toasted pecans over potatoes and oranges in

serving dish. Makes 12 servings.

Make-Ahead Tip: Cook, drain, peel, and slice sweet

potatoes. Cover and refrigerate for up to 24 hours.

Toast nuts. The next day, assemble sweet potato

mixture and prepare syrup. Increase baking time to 45

minutes.

 

Nutritional facts per serving

 

calories: 156 , total fat: 4g , saturated fat: 1g ,

cholesterol: 0mg , sodium: 89mg , carbohydrate: 30g ,

fiber: 3g , protein: 1g , vitamin A: 164% , vitamin C:

40% , calcium: 3% , iron: 4%

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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