Trying to cook healthier side dishes for Thanksgiving 2010? This recipe for sweet potatoes and carrots with an orange sauce may just fit the bill. It's tasty, light in calories, low in fat and not loaded with salt, sugar, butter or cream.
2 cups thinly sliced sweet potatoes (about 1 pound)
1 cup sliced carrots
1/2 cup orange juice (fresh squeezed is best, but if you don't have it, get the best you can afford)
1 tsp. orange peel, grated
1 tsp. lemon juice
1 tsp. cornstarch
1 Tbsp. water
2 Tbsp. slivered almonds or pecan pieces
Boil or steam sweet potatoes and carrots until tender throughout. When they are almost finished cooking, heat orange juice to boiling in saucepan. Add the orange peel and lemon juice. Dissolve the cornstarch in the 1 Tbsp. water and add to orange mixture. Continue to heat, stirring until thickened. Remove vegetables from pan and place in serving dish. Drizzle orange sauce over it and sprinkle nuts on top. Makes 4 servings.
Rachael's Recipe Notes:
I recommend steaming the sweet potatoes in a microwave safe bowl. Put sliced sweet potatoes in 2-quart or larger bowl or casserole dish, cover with water (not too much, you don't want them to boil). Cover with plastic wrap and poke several holes in the top using a fork. Using 100% power (HIGH), steam 5 minutes, let rest about 2 minutes; CAREFULLY remove dish from microwave, CAREFULLY pull back plastic wrap (way from you so you don't get steam burns), stir; add more water if necessary (sweet potatoes should remain covered throughout the steaming process), cover with more plastic wrap, poke holes in with fork, steam at 100% power (HIGH) for 5 more minutes. Repeat process until sweet potatoes are tender (may take a total of 20 to 25 minutes depending on thickness of slices). Proceed with recipe from "heat orange juice to boiling in saucepan".