double-ginger sweet potatoes with port

We love this recipe as a great alternative to the cloyingly sweet (marshmallow, butter, and brown sugar) stuff that's popular at Thanksgiving. The port, broth, and ginger all come together nicely in a gorgeous, tasty glaze.

4 pounds (about 6 medium-size) sweet potatoes or yams, peeled and thinly sliced
1 ¼ cups regular-strength chicken broth
1 ¼ cups port or broth
2 TBSP minced fresh ginger
3 TBSP minced crystallized ginger
2 TBSP sugar
¼ to ½ cup pomegranate seeds (optional)
salt

1. Preheat oven to 375F.
2. Spread potato slices level in a shallow casserole dish (about 9x13 inches).
3. Mix 1 ¼ cups broth, port, and fresh ginger. Pour over potatoes and cover tightly with foil.
4. Bake, covered, in a 375 degree oven until potatoes are very tender when pierced, about 1 ¼ hours. If making ahead, cool and chill up to 1 day; to continue, add 2 TBSP broth or water to casserole.
5. Sprinkle potatoes evenly with crystallized ginger and sugar. Bake uncovered until potatoes are glazed and brown, about 30 minutes longer (40 minutes if chilled).
6. Scatter pomegranate seeds on top; add salt to taste.

Yield: 8 servings

CALORIES: 228 (2.8% from fat); FAT 0.7g (0.2g saturated); PROTEIN 3.1g; CARBOHYDRATES 53g; SODIUM 37mg; CHOLESTEROL 0mg.
Source: 100 Recipes for Low-Fat Meals from Sunset.