Sweet Potato Stir-Fry

• 3 large oranges
• 24 large spinach leaves, rinsed and crisped
• 1/2 cup chicken broth, fat-free (or vegetable broth)
• 1/2 cup golden raisin
• 1/4 cup fresh orange juice
• 2 teaspoons honey
• 1/8 teaspoon ground cloves (I might prefer cinnamon)
• 1/8 teaspoon ground nutmeg
• 2 teaspoons vegetable oil
• 2 large sweet potatoes, peeled and cut into 1/4 inch cubes
• 1/4 cup coconut, sweetened and shredded
• 1/3 cup pomegranate seeds

1. Cut off and discard peel and all white membrane from oranges; then cut fruit crosswise into thin slices. Cover and set aside. Arrange spinach leaves on a rimmed platter; cover and set aside. In a bowl, stir together broth, raisins, orange juice, honey, cloves and nutmeg; set aside.
2. Heat oil in a wide nonstick frying pan or wok over medium high heat. When oil is hot, add sweet potatoes and 2 tablespoons water; stir-fry until potatoes begin to brown and are just tender-crisp to bite (about 7 minutes). Add some water, 1 tablespoon at a time, if pan appears dry. Add broth mixture to pan; cover and cook until potatoes are just tender to bite (about 5 minutes). Uncover and stir-fry until liquid has evaporated. Remove pan from heat and stir in coconut and 1/4 cup of the pomegranate seeds.
3. Arrange orange slices over spinach leaves on platter. Spoon potato mixture over oranges; sprinkle with remaining pomegranate seeds.

oranges, spinach leaves, chicken broth, golden raisin, orange juice, honey, ground cloves, ground nutmeg, vegetable oil, sweet potatoes, coconut, pomegranate seeds

Taken from www.food.com/recipe/sweet-potato-stir-fry-464957 (may not work)