A different way to make sweet potatoes, great for a fall meal!

Serves 8.


  • 3 sweet potatoes (about 2 1/2 pounds) , peeled and cut into 1/4-inch-thick rounds
  • 1/2 cup raisins
  • 1/2 cup unsweetened flaked or shredded coconut
  • 1 1/2 teaspoon freshly grated nutmeg
  • 3/4 cup unsweetened soymilk
  • 1/2 cup orange juice


Preheat oven to 375°F. Layer sweet potatoes, raisins, coconut and nutmeg in a 9×13-inch casserole dish and then drizzle all over with soymilk and juice. Cover with foil and bake until almost tender, about 30 minutes. Uncover and bake until tender and coconut is golden brown, about 10 minutes more.

Nutritional Info:

Per Serving: Serving size: 140 calories (20 from fat), 2.5g total fat, 1.5g saturated fat, 0mg cholesterol, 45mg sodium, 29g carbohydrates, (4g dietary fiber, .14g sugar), 3g protein.



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