Guest guest Posted October 28, 2001 Report Share Posted October 28, 2001 * Exported from MasterCook * Sweet Potato And Cranberry Sauté Recipe By : Better Homes and Gardens, November 2001, page 252 Serving Size : 4 Preparation Time :0:00 Categories : Fruits Side Dishes Vegetables Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup apple juice 1 pound sweet potatoes -- peeled and sliced 1/4 inch thick -- (about 3 cups) 1 medium cooking apple -- coarsely chopped (about 1 cup) 1/8 cup dried cranberries 2 tablespoons maple syrup or maple-flavored syrup 2 tablespoons rum -- (optional) 1/4 teaspoon salt 2 tablespoons chopped toasted hazelnuts or walnuts Fresh tarragon sprig -- (optional) Prep: 10 minutes. Cook: 18 minutes 1. In a 10-inch skillet heat apple juice. Add sweet potato slices, spreading evenly. Cook, covered, over low heat for 12 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup, rum (if desired), and salt. Cook, covered, over low heat for 3 to 4 minutes more or until apple is just tender. 2. Uncover; boil gently for 3 to 4 minutes more or until liquid is syrupy. Place in serving bowl. Sprinkle with nuts. Top with a tarragon sprig, if desired. Makes 4 side-dish servings. Nutrition facts per serving: 230 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 161 mg sodium, 50 g carbo., 5 g fiber, and 2 g pro. Daily Values: 180% vit A, 30% vit. C, 4% calcium, and 7% iron. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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