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Orange-Ginger Sweet Potatoes

6 servings

• 1 (40-ounce) can cut sweet potatoes in syrup
• 1/2 cup thawed orange-juice concentrate
• 4 tablespoons butter
• 1/4 cup light brown sugar, lightly packed
• 1 teaspoon bottled minced ginger (or 1 teaspoon fresh finely minced ginger)

Drain the sweet potatoes and place in the work bowl of a food processor.

Place the orange-juice concentrate, butter, brown sugar and ginger in a 2-cup glass measuring cup and cover with a paper towel. Microwave on high until the butter is melted, about 11/2 minutes. Pour over sweet potatoes and pulse the processor motor until the potatoes are smooth.

Spread the sweet-potato mixture in a 11/2-quart microwave-safe casserole dish and microwave on high until heated through, about 3 minutes.

Start to finish: Less than 10 minutes.

Damage per serving: 274 calories (26 percent from fat), 8 g fat (5 g saturated), 20 mg cholesterol, 2.25 g protein, 50 g carbohydrates, 4 g dietary fiber, 107 mg sodium.

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