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Nutritious, delicious sweet potatoes are a popular vegetable in the fall of the year. A versatile vegetable, they can be baked, candied, eaten raw, mashed and used in breads and muffins.
On medium sweet potato provides a full day’s supply of vitamin A for a mere 135 calories. It's the butter, brown sugar, etc. that adds the calories.
Selection
If you're lucky enough to have sweet potatoes in your garden, you don't have to worry about selection. But, if you're purchasing sweet potatoes at the grocery store, look for smooth, plump potatoes that are clean, dry and uniform in shape and color.
One pound of sweet potatoes equals three medium sweet potatoes or 1 3/4 cups mashed or 3 servings.
Orange-Baked Sweet Potatoes
2 medium navel oranges
1 tablespoon butter or margarine
1 1/2 tablespoons finely chopped pecans
1 (16-ounce) can cut sweet potatoes, drained and mashed
2 tablespoons brown sugar
3 tablespoons orange juice
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
Cut oranges in half; clip membranes, carefully remove pulp, and chop. Set orange cup and 1/4 cup pulp aside.
Place butter in a glass measure. Microwave at high 35 seconds or until butter is melted.
Spread pecans in a pieplate. Microwave at high 2 minutes, stirring after 1 minute.
Combine sweet potatoes, reserved orange pulp, melted butter, pecans, brown sugar, and remaining ingredients; stir well.
Spoon mixture into orange cups. Place cups on a pieplate, and cover with was paper. Microwave at high 5 minutes. Yield: 4 servings.
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