Sweet Potatoes with Pineapple Sauce

If you’ve been at all conscious lately, you realize that Thanksgiving is a mere twenty days away. I like being helpful, so I thought I’d share one of our family’s Thanksgiving recipes. About ten years ago, in an effort to eat a bit healthier, I decided to trim a lot of fat and sugar from the  traditional “Candied Sweet Potatoes with Marshmallows” that most of us grew up on. In spite of the lack of sugar high, everyone liked my alternative so much that I received nary a complaint. I’ve served it every year since.

The recipe is easily doubled, but allow more time for the potatoes to cook (a bigger pot with more water takes longer to heat).

Sweet Potatoes & Pineapple Orange Sauce

3 medium sweet potatoes (the bright orange ones often called yams)
6 oz. can crushed pineapple in juice
2 Tbsp. orange juice concentrate
2 Tbsp. corn starch
¼ C sugar or substitute or to taste
½ tsp. cloves (opt.)
1 Tbsp. lemon juice

Peel the sweet potatoes. (Keep the peeled potatoes covered with water to prevent browning as you work on the rest.) Cut into large bite-sized chunks. Steam until fork-tender (about 10 min.). Drain. Place in serving bowl.

In a saucepan (nonstick is helpful), combine the pineapple with juice, orange juice concentrate, corn starch, sugar or equivalent, and cloves. Set over medium heat and stir constantly until thickened. Stir in lemon juice. Pour over sweet potatoes.

If you want a richer sauce, you can use brown sugar, or add a tablespoon of molasses. Or even add a tablespoon of butter—yummy, but not as good for you.

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