Sweet Potato Stir-Fry - cooking recipe

Ingredients

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

Preparation

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.
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.
Arrange orange slices over spinach leaves on platter. Spoon potato mixture over oranges; sprinkle with remaining pomegranate seeds.