CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES
Though I am not diabetic, the emphasis on lower sugar and higer fiber recipes suits my own tastes. This is an adaptation of a recipe from dlife.com (which obtained it from the American Cancer Research Institute) with changes that do not alter the exchanges. I am planning to try this for Christmas but want it here for safekeeping. Most likely, I will try this with the Splenda brown sugar blend which will actually reduce the carb count. (Dietary Exchanges: 1-1/2 Starch; 1 Fruit; 1 Fat)
Provided by justcallmetoni
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will face some snap), about 5 minutes. Drain and cool. (You can do this a day in advance and store the cubes in the icebox in a covered container.).
- Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering.
- Cook 5 minutes, stirring occasionally. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider or a water).
- When potatoes are tender, add salt and pepper to taste.
- Nutritional Information (per serving): 190 Cal; 4 g Total Fat (2 g Sat Fat); 38 g Carb; 16 mg Sodium; 1 g Protein; 3 g Dietary Fiber.
Nutrition Facts : Calories 110.8, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 55, Carbohydrate 18.9, Fiber 1.8, Sugar 11, Protein 0.8
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