Twice-Baked Sweet Potatoes with Sesame Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We relied on the microwave for what it does best; heating small amounts of liquid. Here's another time-saver if you need your oven fo rthe turkey or a roast. Bake the sweet potatoes first. After the meat is done, glaze the potato wedges, and finish cooking them in the oven for 15 minutes. Ingredients:
8 small sweet potatoes (about 3 pounds) |
1/4 cup thawed apple juice concentrate |
2 tablespoons fresh lemon juice |
1 tablespoon low-sodium soy sauce |
1 tablespoon molasses |
2 teaspoons grated peeled fresh ginger |
1/4 cup sesame seeds, toasted |
1/4 teaspoon ground red pepper |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Wrap potatoes in foil; bake at 375° for 1 hour or until tender. Cool. Peel and cut each potato into 6 wedges; set aside.
3. Combine apple juice concentrate and next 4 ingredients (concentrate through ginger) in a microwave-safe bowl, and set aside. Combine sesame seeds and pepper in a bowl; set aside.
4. Place potato wedges on a jelly-roll pan coated with cooking spray. Brush wedges with apple juice mixture, and sprinkle with sesame seed mixture. Bake at 375° for 15 minutes or until golden brown. Microwave remaining apple juice mixture at high 30 seconds or until hot, and drizzle over potato wedges.
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