Baked Sweet Potatoes with Tropical Orange Raisin Sauce
- Makes:
- 8 servings
- Time to Prepare:
- 0:10
- Time to Cook:
- 0:50
Ingredients
-
8 medSweetpotato
-
1 1/2 cupOrange Juice
-
8 ozPineapple, canned in juice
-
1/2 cupRaisins, seedless
-
3 tblsBrown Sugar
-
2 tblsCornstarch
-
1/2 cupCoconut Meat, shredded
Directions
1. Preheat oven to 350 degrees F.2. Wash and scrub sweet potatoes; pierce them with a small knife or
fork. Place them on a baking sheet and bake until they are tender
when pierced, about 45 minutes. (or, to microwave, place sweet
potatoes in batches in a microwave-safe dish; microwave on high
about 6 minutes per pound or until tender when pierced.)
3. When sweet potatoes are nearly done, combine orange juice and
pineapple juice from can in a saucepan; cut each pineapple chunk in
half then add to juices along with raisins and brown sugar. Bring to
a simmer over medium-high heat, whisking often.
4. Smoothly mix cornstarch with 3 tablespoons of water. Whisking
constantly, slowly add cornstarch mixture to sauce. Stir until sauce
bubbles and thickens, 30 seconds to 1 minute.
5. To serve, cut each sweet potato open, fluff insides with a fork, and
top with a generous spoonful of sauce. Serve with coconut to add to
taste.