Friday, November 7, 2014
Orange You Glad We Have Yams?
Difficulty Rating: Easy to Medium
Sorta Healthy except for the high sugar content offset by the high fiber content
"Knock-Knock!" "Who's there?" "Orange" "Orange who?" "Orange you glad we have yams for dinner?" Sorry folks, for being so corny (or yammy?), but I just couldn't resist. It's Fall and we are rapidly closing in on Thanksgiving. The sun is golden on the russet and green leaves flickering on trees outside of my house. Acorns from the Oaks pelt the ground all hours of the day and into the night. In fact,I keep getting up to answer the door--but it's just an acorn knocking! I am making plans for a bunch of new recipes--but we always have two or three dishes every year. This is one of them. I have altered the original (Betty Crocker?) recipe to use Palm Sugar or Maple Syrup instead of regular sugars to lower the glycemic level (my whole family has gone gluten-free and sugar-free). But you can make it the olde-fashioned way if you wish. Serves 8
6 med. sweet potatoes or yams , or 3 huge ones ( I like the red kind best)
1 C orange juice (fresh-sqoozed is best)
grated rind of one orange
1 T cornstarch or arrowroot
3 T butter
2/3 C Palm Sugar or brown sugar or Maple Syrup (for Paleo diet Peeps)
pinch of salt
Cook potatoes or yams in jackets until half-done--about 15 minutes. Remove and let cool. Combine remaining ingredients in saucepan and cook, stirring, until thickened. Skin potatoes and slice in half-inch wide pieces either crosswise of lengthwise--depending on the potatoe's size. Lay slices in a 2 qt. baking dish that has been buttered. Pour sauce over all, cover with foil and bake at 350 degrees 45 to 60 minutes. These can sit in the oven to keep warm or be refrigerated after cooling to heat up the next day.