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November/December 2009
Recipe Archives


One Potato, Two Potato, Sweet Potato, Yum!
A unique twist on sweet potatoes

Ginger-Lime Sweet Potatoes

 

1/3 cup whole wheat flour
10 cups thinly sliced, peeled Red Sweet Potatoes (about 3 pounds)
1/4 cup Earth Balance
1/3 cup packed dark brown sugar
1 tablespoon lime rind
2 tablespoons fresh lime juice
1 tablespoon grated orange rind
1 teaspoon grated, peeled fresh ginger
1 teaspoon low-sodium soy sauce
|1 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

 

 

Preheat oven to 425 degrees.

Lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and potato in a large bowl; toss well.

Melt Earth Balance in a small saucepan over low heat. Add sugar and next 7 ingredients (brown sugar through pepper); cook 4 minutes or until brown sugar dissolves.  Pour over potato mixture; toss well.  Spoon mixture into a pie dish coated with cooking spray.

Cover and bake at 425° for 55 minutes or until tender.  Let stand 10 minutes.

Recipe contributed by Christl Keller Carollo, a personal chef who caters to vegetarian, vegan and restricted diets.  She can be reached at 248.990.2018 or ckcarollo@hotmail.com

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