Sweet Potatoes with Tangerine Sauce

A tangerine sauce provides a refreshing new way to serve a traditional Thanksgiving vegetable.

  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 6

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
  • 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
    190%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    2g
    2%
      Sugars
    7g
    7%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    260%;
    Vitamin C
    25%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate;
    *Percent Daily Values are based on a 2,000 calorie diet.
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