November 11 - Peachy Sweet Potatoes
| Nutritional Analysis per Serving | |
|---|---|
| Glycemic Index | 47 |
| Glycemic Load | 11 |
| Calories | 164 |
| Protein | 2 grams |
| Animal Protein | 0 |
| Vegetable Protein | 2 |
| Carbohydrates | 24 grams |
| Dietary Fiber | 3 1/2 grams |
| Net Carbohydrate | 21 grams |
| Fat | 7 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 9 mg |
| Sodium | 37 mg |
| Exchanges | 1 1/2 starch, 1 fat |
Each month we will feature a recipe from The Complete Idiot's Guide to Terrific Diabetic Meals written by Lucy Beale, Barbara Forsberg and Joan Clark, MS, RD, CDE.
Peachy Sweet Potatoes
Prep Time: 15 minutes
Cook Time: 3 1/2 hours
Serves: 10
Serving Size: 1/2 cup
Ingredients
- Vegetable oil cooking spray
- 2 1/4 lb. sweet potatoes, peeled
- 1 cup frozen peach slices, thawed and chopped
- 2 TB. unsalted butter, melted
- 1 tsp. grated fresh gingerroot
- 1/8 tsp. salt
- 1 TB brown sugar
- 1 TB. unsalted butter
- 1/4 tsp. ground cinnamon
- 1/2 cup coarsely chopped pecans, toasted
Spray a 4- to 6-quart slow cooker with cooking spray. Halve larger sweet potatoes lengthwise and cut each potato into 1/2-inch slices. Place in slow cooker. Add peaches, butter, gingerroot, and salt, mixing well to coat potatoes. Cover and cook on high setting for 2 1/2 to 3 1/2 hours or until tender. When you are almost ready to serve, prepare the topping: In a small skillet, combine brown sugar, butter, cinnamon, and pecans and cook over medium heat for 2 to 3 minutes or until bubbly and glazed, stirring frequently. To serve, gently stir potatoes and sprinkle with topping.
Palate Preview
An excellent way to serve sweet potatoes for the holidays. The slow cooker makes the sweet potatoes tender, with a soft and comforting texture. As an added plus, the recipe contains peaches, pecans, cinnamon, and butter.
