Plump the raisins or dried cranberries by placing them in a bowl of hot water and allowing them to stand for 15 to 20 minutes, until softened.
Meanwhile, peel the orange into wide strips with a vegetable peeler. Halve the orange and squeeze the juice into the bottom of a large bowl.
Place the sweet potatoes and raisins (or dried cranberries) into the bowl, and toss with olive oil, orange peels, cinnamon, maple syrup, and salt and pepper.
Place the sweet potatoes in a single layer on a rimmed nonstick baking sheet, pouring any remaining liquid in the bowl evenly over the sweet potatoes. Bake for 20 to 25 minutes until cooked through and golden crisp on the outside.
For the Savory and Herby Sweet Potatoes
Place the sweet potatoes, bell pepper, and onions in a large bowl, and toss in olive oil, herbs, and salt and pepper.
Place the sweet potato mixture in a single layer on a rimmed nonstick baking sheet and bake for 20 to 25 minutes until cooked through and golden crisp on the outside.
Savory, Herby Sweet Potatoes:Yields: 8 servings | Serving Size: ½ cup | Calories: 146 | Previous Points: 3 | Points Plus: 4 | Total Fat: 9 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 39 mg | Carbohydrates: 16 g | Dietary Fiber: 3 g | Sugars: 4 g | Protein: 2 g