Twice-Baked Sweet Potatoes With Sesame Crust

• 8 small sweet potatoes (about 3 pounds)
• 1/4 cup thawed apple juice concentrate
• 2 tablespoons fresh lemon juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon molasses
• 2 teaspoons grated peeled fresh ginger
• 1/4 cup sesame seeds, toasted
• 1/4 teaspoon ground red pepper
• Cooking spray

1. Preheat oven to 375u0b0.
2. Wrap potatoes in foil; bake at 375u0b0 for 1 hour or until tender. Cool. Peel and cut each potato into 6 wedges; set aside.
3. Combine apple juice concentrate and next 4 ingredients (concentrate through ginger) in a microwave-safe bowl, and set aside. Combine sesame seeds and pepper in a bowl; set aside.
4. Place potato wedges on a jelly-roll pan coated with cooking spray. Brush wedges with apple juice mixture, and sprinkle with sesame seed mixture. Bake at 375u0b0 for 15 minutes or until golden brown. Microwave remaining apple juice mixture at high 30 seconds or until hot, and drizzle over potato wedges.

sweet potatoes, apple juice concentrate, lemon juice, soy sauce, molasses, fresh ginger, sesame seeds, ground red pepper, cooking spray

Taken from www.myrecipes.com/recipe/twice-baked-sweet-potatoes-with-sesame-crust (may not work)