Glazed Sweet Potatoes - xpost

[Guest guest]

I'm making this this week using pineapple juice. Love the low fat/calories!

Hoping it is great recipe. ~ Brenda

 

* Exported from MasterCook *

 

Glazed Sweet Potatoes

 

Recipe By :The Occidental Tourist by Stan Frankenthaler & Sally Sampson

Serving Size : 6 Preparation Time :0:00

Categories : Sweet Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For the glaze:

1 cup guava juice

-- OR 2 cups pineapple or mango juice

1/2 cup honey

1 tablespoon curry powder

2 tablespoons rice vinegar -- or cider vinegar

1 teaspoon fresh ginger -- minced

1/2 teaspoon kosher salt

For the sweet potatoes:

6 sweet potatoes -- (about 3 pounds)

1 tablespoon vegetable oil -- or canola oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

 

Preheat the oven to 375 degrees F.

 

Prepare the glaze: Place all the glaze ingredients in a stainless steel-lined

saucepan and stir to combine. Bring to a boil over high heat. Reduce the heat to

low and simmer until the glaze is reduced to 2/3 cup and is sticky to the touch,

15 to 20 minutes. Set aside.

 

Prepare the potatoes: Place the sweet potatoes in the oven and roast until just

barely tender when pierced with a sharp paring knife or skewer, 15 to 18

minutes. Set aside to cool.

 

Peel the sweet potatoes and slice them into 1/16-inch-thick rounds. Place a 10-

or 12-inch saute pan over medium-high heat, and when it is hot, add the oil. Add

the sweet potatoes in a single layer, sprinkle with the salt and pepper, and

cook until lightly browned, 2 to 3 minutes. Turn the potatoes, reduce the heat

to medium, and brown the second side, another 2 to 3 minutes. (You may need to

brown the sweet potatoes in two batches; if so, simply return all the potatoes

to the pan when browned.) Add the glaze and continue to cook, tossing, until all

the potatoes are well coated. Serve immediately.

 

The Occidental Tourist by Stan Frankenthaler, chef-owner, Salamander Restaurant

and Sally Sampson. Photos by Webb Chappell.

 

Typed for you by Brenda <brendaadams

 

 

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Per Serving (excluding unknown items): 262 Calories; 3g Fat (9.4% calories from

fat); 3g Protein; 60g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 490mg

Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other

Carbohydrates.

 

NOTES : These potatoes have a spicy-sweet glaze of guava or pineapple juice,

honey, curry, and ginger. The natural sweetness of the sweet potatoes is set off

by the tropical flavors and the curry powder.