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Honey Orange Sweet Potatoes Recipe
|Finely shredded orange peel||1 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Sweet potatoes||2 Medium, peeled, halved lengthwise, and thinly bias sliced to make 3 cups|
|Cashews||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 865 Calories from Fat 375
% Daily Value*
Total Fat 44 g67.6%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1866.5 mg77.8%
Total Carbohydrates 108 g35.9%
Dietary Fiber 12.3 g49.3%
Sugars 31.5 g
Protein 20 g39%
Vitamin A 856.5% Vitamin C 127.7%
Calcium 14.3% Iron 39.5%
*Based on a 2000 Calorie diet
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry gingerroot in hot oil for 15 seconds.
Add sweet potatoes; stir-fry for 4 minutes.
Cover and cook about 1 minute more or till sweet potatoes are crisp-tender.
Push sweet potatoes from center of the wok or skillet.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in sweet potatoes and cashews to coat with sauce.