MB Article - Candied Sweet Potatoes and Cheesy Vegetable Chowder
Candied Sweet Potatoes
Here’s a lighter version of a traditional favorite!
2 large sweet potatoes (about 2 pounds), halved lengthwise and cut crosswise into 2-inch thick pieces
1/4 cup orange juice
2 Tablespoons firmly packed brown sugar
2 Tablespoons maple syrup
1 Tablespoons reduced calorie margarine, melted
1/2 teaspoon salt
Place sweet potatoes in large saucepan with just enough water to cover. Bring to a boil over high heat; reduce heat and simmer until potatoes are fork tender (about 10 minutes). Drain potatoes and place them in a single layer in a shallow baking dish.
Whisk together remaining ingredients. Pour mixture over potatoes. Bake at 375 degrees for 30 minutes. Stir to coat potatoes with liquid and bake 15 minutes more until sauce is thick and bubbly.
Kelley Turk
Cheesy Vegetable Chowder
This is easy to prepare and will warm you on a cold winter day.
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 cups cubed potatoes
1 quart chicken broth
¼ cup butter or margarine
¼ cup all-purpose flour
2 cups milk
1 Tablespoon Dijon mustard
2 cups grated sharp Cheddar cheese
1/4 teaspoon paprika
Salt and pepper to taste
Combine first 5 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer for 15 to 20 minutes or until vegetables are fork tender.
Melt butter in medium saucepan; add flour and stir until smooth. Gradually add milk, cook over medium heat, stirring constantly until thickened and bubbly. Add remaining ingredients. Cook until cheese melts, stirring constantly.
Gradually stir cheese mixture into vegetable mixture. Cook over medium heat until heated through. Serve steaming hot!
Sandy Martin
Athens,
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