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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Created to be served with Palace Cafe's Blackened Catfish at The Palace Cafe in New Orleans, this to-die-for side dish is great with almost everything, anytime! *Note, the sliced peppers can be any color, I just prefer red. Ingredients:
2 large sweet potatoes, cooked |
1 tablespoon butter |
1/2 tablespoon garlic, finely chopped |
1 cup tasso, finely chopped |
1 cup leek, thinly sliced |
1 cup red pepper, thinly sliced |
1 tablespoon apple cider vinegar |
1/2 cup green onion, thinly sliced |
1 tablespoon fresh oregano, chopped |
2 tablespoons molasses |
salt and pepper |
Directions:
1. Chop the cooled sweet potatoes.
2. Melt the butter in a large saute pan and cook the garlic.
3. Saute until golden brown.
4. Add the Tasso and cook until brown.
5. Stir in the leeks and bell peppers.
6. Cook until the vegetables begin to get tender.
7. Add the sweet potatoes and vinegar.
8. Cook over medium heat for 5-7 minutes.
9. Stir in the green onions, oregano, and molasses.
10. Season with salt and pepper.
11. Keep warm.
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