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Sweet Potatoes with Tangerine Sauce

(1)
  0 reviews
  • 25 min prep time
  • 25 min total time
  • 8 ingredients
  • 6 servings
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A tangerine sauce provides a refreshing new way to serve a traditional Thanksgiving vegetable.

Ingredients

1
cup water
1
teaspoon salt
3
medium sweet potatoes or yams (1 1/2 lb.), peeled, cut into 1/2-inch cubes (4 cups)
1
tablespoon cornstarch
2
teaspoons brown sugar
1/8
teaspoon ginger
3/4
cup water
2
tablespoons frozen tangerine or orange juice concentrate

Steps

  • 1 In large saucepan, combine 1 cup water and salt. Bring to a boil. Add sweet potatoes; return to a boil. Reduce heat; cover and simmer 8 to 11 minutes or until tender, stirring gently once during cooking.
  • 2 Meanwhile, in small saucepan, combine cornstarch, brown sugar and ginger; stir until well mixed. Stir in 3/4 cup water and frozen juice concentrate. Cook over medium heat for 7 to 9 minutes or until sauce is thick and clear, stirring occasionally.
  • 3 Drain potatoes; return to saucepan. Pour sauce over potatoes; mix gently to coat.
  • 1 In large saucepan, combine 1 cup water and salt. Bring to a boil. Add sweet potatoes; return to a boil. Reduce heat; cover and simmer 8 to 11 minutes or until tender, stirring gently once during cooking.
  • 2 Meanwhile, in small saucepan, combine cornstarch, brown sugar and ginger; stir until well mixed. Stir in 3/4 cup water and frozen juice concentrate. Cook over medium heat for 7 to 9 minutes or until sauce is thick and clear, stirring occasionally.
  • 3 Drain potatoes; return to saucepan. Pour sauce over potatoes; mix gently to coat.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
90
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
190mg
8%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
8%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
260%
260%
Vitamin C
25%
25%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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