Twice-Cooked Sweet Potato

  • Yield 4 servings

Sweet potatoes are a rich source of iron, contain super-high levels of vitamin C and are a terrific source of complex carbohydrates and fiber.


4 medium potatoes (about 2 pounds), scrubbed
1/2 cup orange juice
1 tablespoon orange marmalade
2 tablespoons honey
1 teaspoon gingerroot, minced
2 teaspoons low-sodium tamari or soy sauce
1/4 teaspoon cayenne pepper
1/4 cup sesame seeds (you may use a combination of black and white if you like)


  1. Preheat oven to 425F. Bake sweet potatoes for 40 minutes or until tender. Remove from oven and, when cool enough to handle, peel off skins with a sharp paring knife being careful potatoes keep their shape; set aside.
  2. Combine orange juice, marmalade, honey, gingerroot, tamari and cayenne pepper in a shallow dish. Place sesame seeds in another shallow dish. Dip each cooked sweet potato in honey mixture then roll in sesame seeds.
  3. Place on a nonstick or lightly oiled cookie sheet and bake for 15 minutes or until lightly browned and crispy on the outside.



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