thinly sliced sweet potatoes
( 1 large)
grated orange peel
- Boil or steam sweet potatoes and carrots until tender.
- When they are almost done, heat orange juice to boiling in saucepan.
- Add the orange peel and lemon juice.
- Dissolve the cornstarch in 1 Tbsp water and add to orange mixture.
- Continue to heat, stirring until thickened.
- Remove vegetables from pot and place in serving dish.
- Drizzle orange sauce over them and sprinkle almonds on top.