Baked Sweet Potatoes with Tropical
Orange-Raisin Sauce


No Photo

Ingredients

  • 8 small sweet potatoes
  • 1 1/2 cups orange juice
  • 1 (8 ounce) can pineapple chunks in their own juice
  • 1/2 cup raisins
  • 3 tablespoons packed brown sugar
  • 2 tablespoons cornstarch
  • Sweetened shredded coconut (optional)

Instructions

  1. Heat oven to 350 degrees F.
  2. Wash and scrub sweet potatoes; pierce them with a small knife or fork. Place them on a baking sheet and bake until they are tender when pierced, about 45 minutes (or, to microwave, place sweet potatoes in batches in a microwave-safe dish; microwave on HIGH about 6 minutes per pound or until tender when pierced).
  3. When sweet potatoes are nearly done, combine orange juice and pineapple juice from can in a saucepan; cut each pineapple chunk in half then add to juices along with raisins and brown sugar. Bring to a simmer over medium-high heat, whisking often.
  4. Mix cornstarch with 3 tablespoons of water until smooth.
  5. Whisking constantly, slowly add cornstarch mixture to sauce. Stir until sauce bubbles and thickens, 30 seconds to 1 minute.
  6. To serve, cut each sweet potato open, fluff insides with a fork, and top with a generous spoonful of sauce.
  7. Offer coconut to add to taste.

Yield: 8 servings

Nutrition: calories 232; protein 3g; carbohydrate 56g; fat 1g (2% cal from fat); cholesterol 0mg; sodium 21mg; vitamin A 26,788 IU; fiber 5g

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index


Weekly Specials from The Prepared Pantry