Yield: 6 servings
Prep Time: 25 min
Cook Time: 50 min
2 pounds sweet potatoes, peeled and cut crosswise into 3/4-inch rounds
3/4 cup unsweetened apple juice
2 tablespoons dried currants
1/4 teaspoon ground or crushed whole allspice
salt to taste
1. Preheat oven to 350 degrees F. Spray a roasting pan with nonstick spray.
2. In a large bowl, toss the potatoes with the apple juice, currants and allspice. Scoop into a single layer in the prepared pan. Pour juices over the top.
3. Cover the pan with aluminum foil and bake until the potatoes are fork tender, about 30 minutes. Uncover and turn potatoes. Bake, uncovered, turning once halfway through baking, until apple juice cooks down and thickens, and potatoes turn golden (about 20 minutes).
4. Sprinkle with salt and serve hot.
Nutritional Information per serving:
Serving size: 1/6th of the recipe
Calories per serving: 153
Fat per serving: .12g
Saturated Fat per serving: .04g
Sugar per serving: 8g
Sodium per serving: ,span>84g
Fiber per serving: 5g
Protein per serving: 2.5g
Cholesterol per serving: 0mg
Carbohydrates per serving: 36g
WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 4