Yield: 8 servings



Small Sweet potatoes


Orange Juice

1 ½ cups

Pineapple chunks in unsweetened juice (reserving juice)

8 Ounce Can


½ cup

Xylitol, Erythritol, or packed brown sugar

(or ¼ teaspoon Stevia)

3 tablespoons

Arrowroot powder

2 tablespoons


2 teaspoons

Pumpkin Pie Spices

1 teaspoon


3 tablespoons

Shredded Coconut

(optional) Add as topping as desired



1. Preheat oven to 350 degrees F.  Wash, scrub, and pierce sweet potatoes.  Bake for 45 Minutes.

2. Combine orange and reserve pineapple juice in a saucepan.  Halve pineapple chunks and add to juices, along with raisins, natural sweeteners, cinnamon, and pumpkin pie spices.  Bring to simmer.

3. Mix arrowroot powder with water and add to sauce.  Stir until sauce thickens.

4. To serve, cut each sweet potato open, fluff with fork, and top with sauce.  Top with coconut, if desired.

Adapted from traditional recipe by Dr. Nancy Emerson Lombardo, Ph.D., following the Memory Preservation Nutrition® program

© 2010 Nancy Emerson Lombardo Ph.D. and colleagues, HealthCare Insights, LLC  All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, Photocopying, recording or otherwise, without prior written permission of HealthCare Insights, LLC.  Direct correspondence to Nancy Emerson Lombardo, Ph.D.  nemerson@healthcareinsights.net 978-621-1926

Nutritional Information per serving: 100 calories (if you add brown sugar add 135 calories), 56 calories, 20 grams carbohydrates (if you add brown sugar add 36 grams of carbs), 3 grams protein, 1 gram fat, 21 milligrams sodium, 5 grams fiber, 26,788 International Units vitamin A.

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