Sweet Potatoes, Sauteed Greens and Barley

http://www.wholefoodsmarket.com/recipes/2770

Ingredients
3 sweet potatoes (about 21/2 pounds), peeled and cut into 1/4-inch-thick rounds
1/2 cup raisins*
1/2 cup unsweetened flaked or shredded coconut
11/2 teaspoons freshly grated nutmeg
3/4 cup unsweetened soymilk*
1/2 cup orange juice

Method
Preheat oven to 375°F. Layer sweet potatoes, raisins, coconut and nutmeg in a 9 x 13-inch casserole dish and then drizzle all over with soymilk and juice. Cover with foil and bake until almost tender, about 30 minutes. Uncover and bake until tender and coconut is golden brown, about 10 minutes more.

I started cooking this meal a bit later than is ideal so we got hungry by 8PM. We decided to eat in courses, starting with the pesto barley and sauteed greens before digging into the sweet potatoes. The barley I cooked and felt was a bit boring, so I decided to spice it up with my homemade pesto--which was a FANTASTIC idea if I do say so myself. Then I used some left over undressed salad from our Family Night at school to create some sauteed greens. It included mixed greens, some button mushrooms, carrots and little tomatoes. Then the final part of the meal was the sweet potatoes. They were SO GOOD, kind of like the sweet Thanksgiving sweet potatoes, but instead of marshmellows and syrup, I used coconut, raisins, orange juice and soy milk. They were delicioso and I was happy to have made 2 pans worth. I decided to bring it to school to share with my coworkers, but unfortunately David despises coconut so it was all for me! Next time I would make it in a bigger pan so I could stir the seasonings together and make sure they're all equally cooked. Yummy nevertheless!! And healthy, always a good thing!