Apricot and ginger-glazed sweet potatoes
1
Points®
Total time: 30 min • Prep: 16 min • Cook: 14 min • Serves: 8 • Difficulty: Easy
This delicious, glazy side dish is what we crave whenever fall hits. Impressive enough to serve at Thanksgiving but still simple enough to make for any time of the year, this recipe will complement any entrée from roast chicken to turkey to grilled steak. The spicy-sweet glaze is a wonderful contrast to the salty almonds. We opted for an apricot spread, since it nicely complements the potatoes and minced ginger, but feel free to use your favorite flavor. And you can also microwave the potatoes before roasting them for a few minutes in order to cut back on the total cooking time.
Ingredients
Uncooked sweet potato
4 medium
Cooking spray
1 spray(s)
Spreadable fruit
⅓ cup(s), apricot flavor
Fresh ginger
1 tsp, fresh, minced
Orange juice
¼ cup(s)
Table salt
¼ tsp, or to taste
Black pepper
⅛ tsp, freshly ground
Sliced almonds (unsalted, no oil or sugar added)
3 Tbsp, toasted
Instructions
1
Pierce sweet potatoes in a few places with tip of a knife. Place on a paper towel-lined plate and microwave on HIGH, turning potatoes over once, until tender, about 7 to 9 minutes; set aside until cool enough to handle.
2
Preheat broiler. Coat a 13- x 9-inch baking pan with cooking spray.
3
In a small bowl, stir together apricot spreadable fruit and ginger until blended.
4
With your fingers or a small knife, peel skin from sweet potatoes; slice potatoes into 1/2-inch-thick rounds.
5
Arrange sweet potatoes in a single layer on prepared pan; drizzle with orange juice. Sprinkle with salt and pepper; brush with apricot glaze.
6
Broil until glaze browns in a few spots, about 5 minutes. Remove from oven and sprinkle with almonds. Yields about 2/3 cup per serving.
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