Makes 6 servings         

I adapted this recipe from my first low-fat cookbook Rose Reisman's Light Cooking. If you can find fresh sweet pineapple, use it instead of the canned. You're getting a double blast of beta carotene from the sweet potatoes and carrots.

Ingredients:

• 1 lb sweet potatoes, peeled and cut in 1/2" cubes
• 1 lb carrots, thinly sliced widthwise
• 1-1/4 cups fresh or drained canned pineapple chunks
• 1/2 cup dried cranberries
• 1/3 cup packed brown sugar
• 3 tbsp orange juice concentrate
• 1 tbsp margarine or butter
• 2 tbsp molasses
• 1-1/2 tsp cinnamon
• 3 tbsp chopped toasted pecans

Directions:

1. Preheat oven to 350? F.  Spray a 9" square baking dish with cooking spray.

2. In a saucepan, combine sweet potatoes and carrots with cold water to cover.  Bring to a boil.  Cook for 7 minutes or until tender.  Drain.

3. In a bowl, toss sweet potatoes and carrots with pineapple and cranberries.  Place in a prepared baking dish.

4. In a small saucepan, combine brown sugar, orange juice concentrate, margarine, molasses, and cinnamon; cook, stirring, over medium heat for 1 minute, or until melted and smooth.

5. Pour sauce over vegetables.  Bake covered for 15 minutes or until heated through.  Toss, then sprinkle with pecans.

Tips: A great dish to prepare up to a day in advance and heat just before serving.  To toast the nuts, heat them in a skillet and toast until just browned, approximately 3 minutes; be careful not to burn them.