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Ingredients
- 3 large sweet potatoes (about 3 1/2 pounds)
- 1 cup shredded carrot
- 1 cup fresh orange juice (about 2 oranges)
- 1/8 teaspoon ground ginger
- 2 tablespoons butter or stick margarine
- 1/2 teaspoon salt
- 1 (15 1/4-ounce) can crushed pineapple in juice, drained
Details
Servings 9
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 350°.
Place the sweet potatoes on a baking sheet. Bake at 350° for 1 hour and 25 minutes or until potatoes are tender. Cool slightly; peel.
Combine carrot, orange juice, and ginger in a small saucepan. Bring to a boil; reduce heat, and simmer for 15 minutes. Drain the carrot mixture in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine potato and carrot mixture, and mash. Stir in 3/4 cup cooking liquid, butter, salt, and pineapple.
219 cal, 3.1g fat, 5.5g fiber, 182mg sodium
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