Baked Sweetpotatoes with Tropical Orange-Raisin Sauce

8 small sweetpotatoes
1 1/2 cups orange juice
1 (8-ounce) can pineapple chunks in their own juice
1/2 cup raisins
3 tablespoons packed brown sugar
2 tablespoons cornstarch
Sweetened shredded coconut (optional)
Preheat oven to 350 degrees F.
Wash and scrub sweetpotatoes; pierce them with a small knife or fork.
Place them on a baking sheet and bake until they are tender when
pierced, about 45 minutes. (or, to microwave, place sweetpotatoes in
batches in a microwave-safe dish; microwave on high about 6 minutes
per pound or until tender when pierced.)
When sweetpotatoes are nearly done, combine orange juice and pineapple
juice from can in a saucepan; cut each pineapple chunk in half then
add to juices along with raisins and brown sugar. Bring to a simmer
over medium-high heat, whisking often.
Smoothly mix cornstarch with 3 tablespoons of water. Whisking
constantly, slowly add cornstarch mixture to sauce. Stir until sauce
bubbles and thickens, 30 seconds to 1 minute.
To serve, cut each sweetpotato open, fluff insides with a fork, and
top with a generous spoonful of sauce. Offer coconut to add to taste.
Makes 8 servings.

calories 232 protein 3 g
carbohydrate 56 g fat 1 g (2% cal from fat)
cholesterol 0 mg sodium 21 mg
Vitamin A 26,788 IU. fiber 5 g