Ingredients
-
3
-
3
-
1/4
-
1/4
-
1/4
-
1/4
-
1/3
-
-
-
-
-
-
-
-
Directions
Sherried Sweet Potatoes and Apples,Nice side to the holiday ham or turkey, or with pork roast or chops.,I scaled this back for 3 serves and I did wrap my sweet potatoe in alfoil and roasted in the oven and peeled and cut into big bite size pieces, used 1 large granny smith, peeled, cored and quartered, cut in half and each slice cut into three. For diabetics who can tolerate artificial sweeteners I would recommend splenda, hence I cut back on the apple and used brown sugar. But WOW we (DM, DS and myself) really enjoyed this with our lamb chops (recipe #226237) and steamed vegetables. Thank you Mikekey for a great recipe, made for Please Review My Recipe.
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Steps
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1
Done
|
In a Kettle, Combine the Sweet Potatoes With Enough Water to Cover by 1 Inch and Boil For 35 Minutes, Until Tender. |
|
2
Done
|
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. |
|
3
Done
|
Peel the Sweet Potatoes, Cut Them Lengthwise Into Sixths, and Cut Crosswise Into 1/2-Inch Pieces. |
|
4
Done
|
Peel, Core and Cut the Apples Lengthwise Into Sixths and Crosswise Into 11/2-Inch Pieces. |
|
5
Done
|
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. |
|
6
Done
|
Transfer to a Heated Serving Dish. |
