4 large sweet potatoes
(about 2 pounds)
1 can chipotle chiles in
adobo sauce
2 tablespoons butter
or stick
margarine, melted
1 tablespoon chopped
fresh cilantro
1/2 teaspoon salt
1 (6-ounce) can
thawed orange
juice concentrate,
undiluted
Cooking spray
Yield: 8 servings (serving size: 1 potato half)
Cut potatoes in half lengthwise. Cook potato halves in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well. While potatoes are cooking, remove 3 tablespoons adobo sauce from canned chiles. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use. Combine 3 tablespoons adobo sauce, butter, cilantro, salt, and juice in a small bowl. Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until potatoes are done, basting frequently with orange juice mixture.
CALORIES 185 (17% from fat); FAT 3.5g (sat 1.9g, mono 1g, poly 0.4g); PROTEIN 2.4g; CARB 36.6g; FIBER 3.6g; CHOL 8mg; IRON 0.8mg; SODIUM 240mg; CALC 37mg
(about 2 pounds)
1 can chipotle chiles in
adobo sauce
2 tablespoons butter
or stick
margarine, melted
1 tablespoon chopped
fresh cilantro
1/2 teaspoon salt
1 (6-ounce) can
thawed orange
juice concentrate,
undiluted
Cooking spray
Yield: 8 servings (serving size: 1 potato half)
Cut potatoes in half lengthwise. Cook potato halves in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well. While potatoes are cooking, remove 3 tablespoons adobo sauce from canned chiles. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use. Combine 3 tablespoons adobo sauce, butter, cilantro, salt, and juice in a small bowl. Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until potatoes are done, basting frequently with orange juice mixture.
CALORIES 185 (17% from fat); FAT 3.5g (sat 1.9g, mono 1g, poly 0.4g); PROTEIN 2.4g; CARB 36.6g; FIBER 3.6g; CHOL 8mg; IRON 0.8mg; SODIUM 240mg; CALC 37mg
