No marshmallows on top of these sweet potatoes—just apples, apple juice and a crisp, slightly sweetened oat topping.
Makes 6 servings
3 teaspoons vegetable oil, such as olive or canola oil
5 cloves garlic, slivered
¾ cup apple juice
2 tablespoons fresh lemon juice
2 pounds sweet potatoes, peeled and thinly sliced
2 apples, cut into ½-inch-thick wedges
½ teaspoon salt
¼ teaspoon pepper
¼ cup old-fashioned rolled oats
4 teaspoons light brown sugar
1. Preheat the oven to 450°F. In a small nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add the garlic and cook until soft, about two minutes. Add the apple juice and lemon juice and cook for 30 seconds.
2. Arrange the sweet potatoes and apples in a 7 x 11-inch glass baking dish. Sprinkle with the salt and pepper. Pour the apple juice mixture on top.
3. Cover with foil and bake for 25 minutes, or until the sweet potatoes are tender.
4. Meanwhile, in a small bowl, stir together the oats, brown sugar and the remaining 2 teaspoons oil.
5. Sprinkle the oat mixture over the sweet potatoes, return to the oven and bake until the topping is lightly browned and crisp, about 10 minutes.
Nutrition per serving: 215 calories, 3g total fat (0.5g saturated), 0mg cholesterol, 4g dietary fiber, 46g carbohydrate, 3g protein, 212mg sodium.
Good source of: beta carotene, vitamin B6, vitamin C.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.