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Autumn Sweet Potatoes

1/2   cup pecan halves
2 1/2   lbs sweet potatoes, peeled
1   tsp salt
1/2   tsp ground black pepper
1/2   cup water
1/4   cup dried cranberries
2   tbsp brown sugar
2   tbsp butter, melted
1   tbsp fresh thyme leaves, coarsely chopped
  1. Coarsely chop pecans using Food Chopper. Place into Round Covered Baker. Microwave, uncovered, on HIGH 1-2 minutes or until toasted, stirring every 30 seconds. Remove pecans from baker and set aside.
  2. Dice potatoes into 1-in. pieces. Add potatoes, salt and pepper to large Bamboo Fiber Bowl. Mix well.
  3. Add potatoes and water to baker. Microwave, covered, on HIGH 7-9 minutes or until potatoes are tender but still firm, stirring once. Drain potatoes.
  4. Carefully remove baker from microwave using Oven Mitts; drain. Return potatoes to bamboo bowl and add cranberries, brown sugar, butter and thyme. Mix well.
  5. Add potatoes to baker. Microwave, covered, on HIGH 2-3 minutes or until potatoes are tender. Sprinkle with pecans.

Yield: 8

Nutrients per serving: Calories 220, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 36 g, Fiber 5 g, Protein 3 g