Sweet potatoes contain virtually no fat or sodium. Sweet potatoes are harvested in August through October and are available in supermarkets all year round. Many stores feature them at Thanksgiving and Christmas. There are two varieties of sweet potatoes; the pale yellow with a dry flesh and the dark orange with a moist flesh. The dark orange variety is plumper in shape and somewhat sweeter than the yellow variety.
I love to make this sweet potato recipe during the Christmas holiday period. This sweet potato recipe is easy, quick and uses only a few ingredients.
Sweet Potato Pecan Mix
Makes 8 Servings
1 12-inch skillet
8 medium sweet potatoes or yams (about 3 pounds)
1/2 cup packed brown sugar
1/4 cup (1/2 stick) margarine
1/4 cup water
3/4 teaspoon salt
1/3 chopped pecans
1. Heat the oven to 350*F. Scrub the sweet potatoes thoroughly with a vegetable brush, but do not peel. Pierce sweet potatoes on all sides with a fork to allow steam to escape while sweet potatoes bake. Place sweet potatoes directly on oven rack.
2. Bake sweet potatoes about 1 hour or until tender when pierced with a fork. Be sure to use a pot holder because the sweet potatoes will be very hot to the touch.
3. When sweet potatoes are cool enough to handle, gently peel off the skins using a paring knife. Cut sweet potatoes into 1/2-inch slices.
4. Heat the brown sugar, margarine, water and salt in the skillet over medium heat about 2 minutes, stirring occasionally, until mixture is smooth and bubbly. Add the sweet potatoes and pecans. Gently stir until potatoes are coated with sauce.
Substitute orange juice for the water in order to make orange sweet potato pecan mix. Add 1 tablespoon grated orange peel to the brown sugar in step 4. Remove the pecans.
Remember to use sweet potatoes in soups, casseroles, puddings, baked goods, or as a substitute for white potatoes in your favorite recipes. Visit our web site for more wonderful sweet potato recipes,cooking tips,and other food creation information.
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