Sherried Sweet Potatoes & Apples
Recipe: #2291
November 09, 2011
Categories: Side Dishes, Apple, Sweet Potato/Yam, Christmas Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Wine, Kosher Dairy, Vegetarian Dinner, more
"Nice side to the holiday ham or turkey, or with pork roast or chops"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (100.7 g)
- Calories 140.3
- Total Fat - 7.8 g
- Saturated Fat - 4.9 g
- Cholesterol - 20.3 mg
- Sodium - 3.2 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 1.5 g
- Sugars - 14.1 g
- Protein - 0.8 g
- Calcium - 14.2 mg
- Iron - 0.7 mg
- Vitamin C - 9.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a kettle, combine the sweet potatoes with enough water to cover by 1 inch and boil for 35 minutes, until tender.
Step 2
Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance and kept chilled overnight.
Step 3
Peel the sweet potatoes, cut them lengthwise into sixths, and cut crosswise into 1/2-inch pieces.
Step 4
Peel, core and cut the apples lengthwise into sixths and crosswise into 11/2-inch pieces.
Step 5
In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes. Stir in the lemon juice, the brown sugar, the cinnamon and the sherry. Bring to a boil, and simmer 3 minutes. Add the sweet potatoes and cook, stirring gently, for 2 minutes, until heated through.
Step 6
Transfer to a heated serving dish.
Tips
No special items needed.
3 Reviews
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