"ORANGEY" Sweet Potatoes !

Serves 6.

3 large sweet potatoes
1/4 cup orange juice
1 tablespoon reduced-fat butter
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
3 oranges, peeled and cut into small pieces
1/4 cup toasted almonds, slivered (optional)

Preheat oven to 400deg.F.
Pierce potatoes with fork and bake until tender, about 1 hour. Remove from the oven and leave the oven set at 400deg.F. Halve the sweet potatoes lengthwise and scoop out the pulp into a bowl, being careful to keep the skins intact. Set the skins aside. Mash the pulp, then add the orange juice, reduced-fat butter, salt, pepper, and ginger. Stir the orange pieces into the mixture. Spoon into the skins and place on a baking sheet. Top with the toasted almonds, if desired.

BAKE until heated through, about 15 minutes. SERVE hot!

Variations: Use 8 ounces ripe crushed pineapple and its juice in place of the oranges.

Bon Apetit