| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| 3 1/2 | lb | Red-skinned sweet potatoes; (yams), peeled, cut |
| ; into 1-inch chunks | ||
| 1 1/2 | c | Apple cider or apple juice |
| 1/3 | c | Golden brown sugar; (packed) |
| 5 | tb | Butter |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground allspice |
| 1/2 | c | Dried cranberries |
| 1/3 | c | Finely chopped green onions |
INSTRUCTIONS
Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes. Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with green onions. Makes 8 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 522 Calories (kcal); 58g Total Fat; (96% calories from fat); 1g Protein; 3g Carbohydrate; 155mg Cholesterol; 1657mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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