Thriving in the sandy soils of the County, you can now see this light copper skinned variety of potato appearing in local farm stalls. They are an excellent source of vitamin A, a good source of vitamin C and potassium.
Cooking Time: 1-1/2 hours
Servings: 6 to 8
- 6 Ontario Sweet Potatoes (about 5 lb/2.2 kg) peeled and quartered
- 1 cup (250 mL) Ontario Apple Cider
- 2/3 cup (150 mL) Ontario Maple Syrup
- 2 tbsp (25 mL) butter
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) chopped fresh Ontario Parsley
- 1 tbsp (15 mL) fresh lemon or lime juice
In large pot, cover potatoes with water. Bring to boil; reduce heat and simmer about 12 minutes or until almost tender. Drain in large colander; let cool enough to handle. Slice each piece in half and place in nonstick 9- x 13-inch (24 x 34 cm) baking dish.
In small saucepan, combine apple cider, maple syrup, butter and salt; bring to boil. Pour over potatoes; Bake in 325°F (160°C) oven for 1-1/2 hours, gently turning and basting occasionally.
Garnish: Mix parsley with lemon juice; sprinkle over potatoes.
1 Serving (When recipe serves 8):
- PROTEIN: 2 grams
- FAT: 3 grams
- CARBOHYDRATE: 53 grams
- CALORIES: 239
- SOURCE OF FIBRE