This Roasted Sweet Potatoes recipe uses apple juice and currants to create a delicious and unique sweet potato side dish.
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Roasted Sweet Potatoes
This recipe uses apple juice and currants to create a nice change of pace sweet potato side dish.
Recipe Details
Servings: 6 servings
Calories: 159kcal
Ingredients
- 2 pounds sweet potatoes, peeled and cut crosswise into ¾-inch rounds
- ¾ cup unsweetened apple juice
- 2 tablespoons dried currants
- ¼ ground allspice
- salt, to taste
Instructions
- Preheat the oven to 350°F, and spray a roasting pan with nonstick spray.
- In a large bowl, toss the potatoes with the apple juice, currants and allspice. Scoop into a single layer in the prepared pan. Pour the extra juices over the top.
- Cover the pan with aluminum foil and bake until the potatoes are fork tender, about 30 minutes. Uncover and turn the potatoes. Bake, uncovered, turning once halfway through baking, until the apple juice cooks down and thickens, and the potatoes turn golden, about 20 minutes.
- Sprinkle the potatoes with salt, and serve hot.
Nutrition
Serving: 1serving, Calories: 159kcal, Carbohydrates: 38g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 280mg, Potassium: 580mg, Fiber: 5g, Sugar: 12g, Vitamin A: 21454IU, Vitamin C: 4mg, Calcium: 52mg, Iron: 1mg