from the low-fat moosewood cookbook, which says:

"remember those candied sweet potatoes and sweet potatoes with
marshmallows?  if you have fond memories of those dishes from
thanksgiving or chrismases gone by, but find that they just don't
taste as good to you anymore, try this recipe."


2 lbs sweet potatoes, peeled and cubed
1 cup unsweetened apple, pear or orange juice
1/4 cup maple syrup or honey
1 tsp grated fresh ginger root
1/2 tsp ground cinnamon
1/4 tsp ground cardamom

preheat the oven to 350F.

carefully lower the sweet potatoes into about 8 cups of boiling water,
and simmer for 5 minutes.

meanwhile, stir the juice, syrup/honey, cinnamon, cardamom and salt
together in a lightly oiled or sprayed 2 qt. baking dish.  drain the
sweet potatoes, add them to the baking dish and stir well to coat with
the juice mixture.  bake, uncovered, for about an hour, stirring every
15 minutes, until the sweet potatoes are tender and the juice mixture
has thickened and coats the potatoes.