Wednesday, November 16, 2016

Stove Top Sweet Potatoes With Chipotle Chilies And Dried Cranberries

STOVE-TOP SWEET POTATOES WITH 
CHIPOTLE CHILIES AND DRIED CRANBERRIES
Ingredients:
Serves 8.
3 T. unsalted butter
2 1/2 lbs. orange-flesh sweet potatoes, peeled, 

    cut into 1-inch thick slices or cubes 
1/2 cup dark brown sugar
1/2 cup real maple syrup
1 cup dried cranberries
1 cup fresh orange juice
1 T. canned chipotle chilies in adobo sauce, diced with sauce


Directions:
Salt and pepper to taste.


Melt the butter in a large skillet over medium heat. Lower the heat and add the ingredients in the order listed. When liquid comes to a boil, lower heat to a simmer. Cover and cook for 30 to 40 minutes or until the yams are tender.


October 31, 2016
Phillis Careys Recipe of the Week 10/31/16

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