Nuevo Cubano Cooking/Sue Mullin 2003

So-Sweet Sweet Potatoes & Carrots
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 lb carrots, sliced into 1/2-inch thick rounds (about 2 cups) 3/4 lb sweet potatoes, peeled and cubed (about 2 cups) one 16-oz can unsweetened pineapple chunks, undrained
1/4 cup water 2 tbsp brown sugar 1 tbsp cornstarch, dissolved in 1 tbsp cold water
2 tsp soy sauce 1 tsp vinegar 1/2 tsp grated orange zest
1/8 tsp salt 1/4 cup golden raisins 2 seedless navel oranges, peeled and thinly sliced (optional)
2 oz pecan halves for garnish (optional) 2 tsp shredded coconut for garnish (optional)



1 In a vegetable steamer over boiling water, steam carrots 2 minutes. Add sweet potatoes, cover and steam until tender but not mushy, 8-10 minutes. Set aside.
2 Drain pineapple, reserving 1/2 cup juice. Combine juice, water, sugar, cornstarch, soy, vinegar, zest and salt in a saucepan. Place over medium heat and bring to a boil, stirring. Add pineapple and raisins and simmer 1 minute. Combine vegetables and pineapple mixture in a large bowl and stir gently. Serve now or proceed to next step, if garnish if desired.
3 Preheat oven to 350 F. Line sides of an 8-inch ovenproof serving dish with overlapping oranges. Scoop contents of bowl into dish and sprinkle top with pecans and coconut. Place in oven for 10 minutes or until coconut browns lightly.

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