For this all-American side dish, sweet potatoes (native to this continent) are cooked with two other distinctly American ingredients: maple syrup and cranberries.
2 pounds sweet potatoes
4 teaspoons olive oil
3 cloves garlic, thinly sliced
1/4 cup maple syrup
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup dried cranberries
1. Preheat the oven to 450°F. Bake the sweet potatoes until tender, about 45 minutes. When cool enough to handle, peel and thickly slice.
2. In a large nonstick skillet, heat the oil over low heat. Add the garlic and cook until tender, about 1 minute. Add the maple syrup, lemon zest, salt, and pepper, and bring to a boil.
3. Add the sweet potatoes and dried cranberries, and toss until the potatoes are well coated. Makes 6 servings
good source of: beta carotene, potassium, riboflavin, vitamin B6, vitamin C
Sweet potatoes can be "baked" in a microwave oven, just like regular potatoes. The difference, however, is that the higher moisture and sugar content of a standard-issue orange-fleshed sweet potato means that it cooks much faster in the microwave than regular baked potatoes. If your oven provides instructions for baking sweet potatoes specifically, then follow them. If not, try cooking the sweet potatoes for about one-half to two-thirds the amount of time it ordinarily takes to microwave regular baking potatoes.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.