Autumn Sweet Potatoes

INGREDIENTS

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, coarsley chopped

DIRECTIONS

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 servings of  

  ,
 servings of  

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