From Weight Watchers
Prep: 20 minutes
Roast/cook: 25 minutes
3 (10-oz.) sweet potatoes, peeled and sliced into scant 1/2-inch rounds
1 Tbsp. unsalted butter, melted
1 navel orange
1 Tbsp. packed brown sugar
1/2 tsp. salt
1/4 tsp. ginger
12 pecan halves, toasted and each broken lengthwise in half
1. Preheat oven to 425 F. Spray large rimmed baking sheet with nonstick spray.
2. Toss potatoes and butter in bowl to coat. Spread in single layer on baking sheet. Roast until browned on bottom and tender, about 20 minutes, rotating baking sheet front to back halfway through baking time.
3. Meanwhile, grate zest and squeeze juice from orange. Set zest aside. To make glaze, combine orange juice, brown sugar, salt, and ginger in small saucepan; bring just to boil, stirring occasionally. Reduce heat and cook, stirring occasionally, until mixture is syrupy and reduced by one third, about five minutes.
4. Flip potatoes over and brush generously with glaze. If making ahead, spray a one-and-a-half-quart microwavable casserole with nonstick spray. Transfer potatoes to casserole and let cool completely. Cover with plastic wrap and chill up to two days. To serve, turn back one section of plastic wrap to vent. Microwave on high until hot, four to five minutes. Sprinkle with reserved orange zest and pecans.
Per serving (scant 2/3 cup): 99cal, 3 g fat, 1 g sat fat, 0 g trans fat, 4 mg chol, 174 mg sod, 17 g carb, 2 g fib, 2 g prot, 30 mg calc. POINTS VALUE: 2