This is a bit different, than what you want, but you may want to try it some time if you like sweet potatoes. I make this for thanksgiving, make as much or as little as you want. My recipe is not exact, I just wing it. But here goes:
Sal's Sweet Potatoes and Apples
Ingredients: Sweet Potatoes Granny Smith apples (1/2 as much as your potatoes) apple, cranberry, or cran-apple juice (about 1/2 cup) butter brown sugar
Directions: Peel sweet potatoes and slice into 1/8-1/4" wide slices (like you'd slice carrots). Peel granny smith apples and slice thinly.
Melt a pat or two of butter (depending on how much potatoes and apples) in a large skillet or saute pan. Add sweet potatoes and some juice. Put lid on and let it simmer over medium. Basically, the potatoes will start to steam in the juice. You can use more or less juice depending on how much flavor you want absorbed from the juice.
When potatoes start to soften a little (but still firm), add the apples (they cook much faster). You may also want to add some dried cranberries here. It's another great flavor in the mix.
Add more juice if you need/want to. Stir and put lid back on. Simmer, stirring occaisionally until potatoes are done. Drain off juice.
After you drain the juice out, dump in a casserole dish and sprinkle with brown sugar and pop in the oven for 5 minutes. (At Thanksgiving I usually make this in advance and then I put the sugar on and pop in the oven after the turkey comes out.)
As you can see, I have no hard and fast measurements. I usually use 4-5 potatoes and 2 apples which is a lot of food (it fills a 13x9 pan). Unless you're feeding a lot of people, I'd make less. That's the one thing I always have left over because I make too much. A little goes a long way because it's a pretty strong flavor compared to everything else on turkey day.
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Date: 2005-12-13 05:42 pm (UTC)Sal's Sweet Potatoes and Apples
Ingredients:
Sweet Potatoes
Granny Smith apples (1/2 as much as your potatoes)
apple, cranberry, or cran-apple juice (about 1/2 cup)
butter
brown sugar
Directions:
Peel sweet potatoes and slice into 1/8-1/4" wide slices (like you'd slice carrots). Peel granny smith apples and slice thinly.
Melt a pat or two of butter (depending on how much potatoes and apples) in a large skillet or saute pan. Add sweet potatoes and some juice. Put lid on and let it simmer over medium. Basically, the potatoes will start to steam in the juice. You can use more or less juice depending on how much flavor you want absorbed from the juice.
When potatoes start to soften a little (but still firm), add the apples (they cook much faster). You may also want to add some dried cranberries here. It's another great flavor in the mix.
Add more juice if you need/want to. Stir and put lid back on. Simmer, stirring occaisionally until potatoes are done. Drain off juice.
After you drain the juice out, dump in a casserole dish and sprinkle with brown sugar and pop in the oven for 5 minutes. (At Thanksgiving I usually make this in advance and then I put the sugar on and pop in the oven after the turkey comes out.)
As you can see, I have no hard and fast measurements. I usually use 4-5 potatoes and 2 apples which is a lot of food (it fills a 13x9 pan). Unless you're feeding a lot of people, I'd make less. That's the one thing I always have left over because I make too much. A little goes a long way because it's a pretty strong flavor compared to everything else on turkey day.