This recipe is sort of a "traditional" sweet potato recipe since it has the sweetness that Thanksgiving diners have grown up to expect.   But without the sugar, butter, eggs, nuts, and toasted marshmallow topping it is MUCH healthier and much LESS fattening.  The lime taste is a very nice surprise!

Candied Lime Sweet Potatoes

(3-4 entree size servings)

Ingredients:

2 sweet potatoes, peeled

1/2 cup sugar

1 teaspoon molasses

1/2 teaspoon salt

1 tablespoon fresh lime juice (no bottled stuff!)

Zest from1 small lime

1/2 teaspoon minced ginger of 1/4 teaspoon ginger powder (optional)

Earth Balance margarine, for dotting

Black pepper, to taste

Parsley or cilantro, for garnish

Step 1:

Preheat the oven to 400 F. Slice the sweet potatoes thin, about 1/8 inch, with a mandoline or a food processor.

Step 2:

In a bowl, mix together the sugar, molasses, salt, lime juice, lime zest, and ginger to form a paste.

Step 3:

Coat the sliced sweet potatoes well with the lime sugar mixture.

Step 4:

In an oiled casserole dish, arrange the coated slices in overlapping rows in one layer. Dot with margarine, sprinkle with pepper, and cover the dish lightly with two layers of aluminum foil.

Step 5:

Bake for 30 minutes, then remove foil and bake uncovered for an additional 10 minutes. It's okay if it looks a little watery when you remove the foil; it'll reduce and form a nice glaze during the rest of the baking

Step 6:

To finish, turn on the broiler and broil until the tops of the sweet potatoes are brown. Remove, sprinkle with black pepper and parsley or cilantro, and serve immediately.

(Recipe reprinted with the permission of Health Communications, Inc.)