Ingredient:
1 1/2 lb dark-orange sweet potatoes (4 to 5 medium), peeled, cut in half lengthwise and sliced
1 tbsp olive oil
2 cups sliced red onion (1 large)
1 Granny Smith apple, peeled, sliced
1 1/2 cups apple juice
1/4 cup firmly packed brown sugar
1/4 tsp salt
Dash pepper
Method:
Place sweet potato slices in large saucepan or Dutch oven; add enough cold water to cover. Bring to a boil. Cover loosely; cook over medium heat for 9 to 13 minutes or until tender. Drain.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add onion; cook 2 minutes. Add all remaining ingredients; mix well. Cook 10 to 15 minutes or until mixture is reduced to a glaze, stirring occasionally.
Add cooked sweet potatoes to skillet; stir gently to coat. Remove from heat; let stand 1 minute before serving.
1 1/2 lb dark-orange sweet potatoes (4 to 5 medium), peeled, cut in half lengthwise and sliced
1 tbsp olive oil
2 cups sliced red onion (1 large)
1 Granny Smith apple, peeled, sliced
1 1/2 cups apple juice
1/4 cup firmly packed brown sugar
1/4 tsp salt
Dash pepper
Method:
Place sweet potato slices in large saucepan or Dutch oven; add enough cold water to cover. Bring to a boil. Cover loosely; cook over medium heat for 9 to 13 minutes or until tender. Drain.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add onion; cook 2 minutes. Add all remaining ingredients; mix well. Cook 10 to 15 minutes or until mixture is reduced to a glaze, stirring occasionally.
Add cooked sweet potatoes to skillet; stir gently to coat. Remove from heat; let stand 1 minute before serving.
