Candied Sweet Potatoes

Ingredients

  • Vegetable oil spray
  • 2 medium sweet potatoes (about 2 pounds total)
  • Quartered 1 8-ounce can crushed pineapple in its own juice
  • Undrained 1/2 cup fresh orange juice
  • 1/4 cup firmly packed light brown sugar 1 tablespoon cornstarch
  • 1 tablespoon light tub margarine

Topping:

  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon light tub margarine
  • Melted 1/4 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 1/4 teaspoon ground cinnamon

Directions

  1. Lightly spray a 1 1/2-quart shallow baking dish with vegetable oil spray.
  2. Put the sweet potatoes in a large saucepan. Add water to cover. Bring to a boil over high heat and boil for 25 to 30 minutes, or until tender. Remove from the pan and let cool for 5 minutes. Discard the skins. Cut the potatoes into 1/4-inch-thick slices. Place in the baking dish.
  3. Meanwhile, in a small saucepan, stir together the pineapple, orange juice. 1/4 cup brown sugar, cornstarch, and 1 teaspoon margarine. Cook over medium heat for 6 to 8 minutes, or until the mixture comes to a boil and thickens, stirring frequently. Reduce the heat and simmer for 5 minutes, stirring occasionally.
  4. Preheat the oven to 350°F.
  5. In a small bowl, combine the topping ingredients. Spoon the pineapple mixture over the sweet potatoes. Sprinkle with the topping. Bake for 30 to 35 minutes, or until heated through.

Nutrition Facts

  • Calories – 318
  • Total Fat – 5g
  • Saturated Fat – 0.5 g
  • Polyunsaturated Fat – 1.5 g
  • Monounsaturated Fat – 3g
  • Cholesterol – 0 mg
  • Sodium – 91 mg
  • Total Carbohydrate – 64 g
  • Dietary Fiber – 6g
  • Sugars – 28 g
  • Protein – 4g
  • Dietary Exchanges – 4 starch, 1/2 fruit