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    You are in: Home / Recipes / Gingery Sweet Potatoes (Oamc) Recipe
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    Gingery Sweet Potatoes (Oamc)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    * Pamela *'s Note:

    Adapted from Preventions' Freezer Cookbook by S. Sanders. Easily doubled or tripled.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place sweet potatoes in a large sauce pan and add water to cover.
    2. 2
      Bring to a boil over medium heat.
    3. 3
      Cook until tender, or about 15 minutes.
    4. 4
      Drain and rinse with cool water.
    5. 5
      Transfer to a blender or food processor and add remaining ingredients. Process until smooth.
    6. 6
      To freeze: pack cooled puree into a freezer container or freezer bag and label; thaw overnight in the fridge; heat on stove or in microwave until heated through.

    Ratings & Reviews:

    • on January 24, 2008

      55

      Made and froze. Thawed and then threw into oven in a bowl while cooking chicken. It had such wonderful flavor! It froze and reheated very well, didn't get mushy or have too much spare liquid, but wasn't too dry either. I wish I had made more...

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2009

      45

      Very easy, very tasty and a lower fat/healthier version that many sweet potato recipes. It was a bit too orange/sweet for my taste so I would probably cut back a bit on the OJ concentrate. I'll make it again for sure.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gingery Sweet Potatoes (Oamc)

    Serving Size: 1 (115 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 131.7
     
    Calories from Fat 6
    98%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.4 g
    2%
    Cholesterol 1.2 mg
    0%
    Sodium 205.7 mg
    8%
    Total Carbohydrate 30.2 g
    10%
    Dietary Fiber 3.2 g
    13%
    Sugars 14.0 g
    56%
    Protein 1.8 g
    3%

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