Sweet Potatoes with Orange-Raisin Sauce.
Ingredients:
8 small Sweet Potatoes
1 1/2 cups orange juice
1 can (8 ounces) pineapple chunks in their own juice
1/2 cup raisins
3 tablespoons packed brown sugar
2 tablespoons cornstarch
Sweetened shredded coconut
Preparation:
Preheat oven to 350 degrees F. Wash and scrub Sweet Potatoes; pierce them with a small knife or fork. Place them on a baking sheet and bake until they are tender when pierced, about 45 minutes.
When Sweet Potatoes are nearly done, combine orange juice and pineapple juice from can in a saucepan; cut each pineapple chunk in half then add to juices along with raisins and brown sugar. Bring to a simmer over medium-high heat, whisking often.
Smoothly mix cornstarch with 3 tablespoons of water. Whisking constantly, slowly add cornstarch mixture to sauce. Stir until sauce bubbles and thickens, 30 seconds to 1 minute. To serve, cut each Sweet Potato open, fluff insides with a fork, and top with a generous spoonful of sauce. Offer coconut to add to taste.
