Sweet Potatoes and Cranberry Saute |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Sweet, fast, low-cal side dish that's super nutritious. Based on a 2001 edition of BHG magazine. Ingredients:
3/4 cup apple juice |
1 lb sweet potato, peeled and sliced 1/4 in thick |
1 medium granny smith apple, coarsely chopped |
1/8 cup dried cranberries |
2 tablespoons maple syrup |
2 tablespoons rum |
1/4 teaspoon salt |
2 tablespoons toasted pecans, chopped |
fresh parsley (to garnish) or tarragon (to garnish) |
Directions:
1. In a large skillet, heat apple juice. Add sweet potatoes, spreading in an even layer. Lower heat and cover; cook for 10 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup, rum and salt. Cover and cook 3-4 minutes longer or until apple is tender. Uncover; boil gently until liquid is syrupy. Pour into a serving dish and sprinkle with pecans. Garnish and serve.
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