A delicious skillet dish
of sweet potatoes, onions and cranberries.
Sweet Potatoes with
Onions and Cranberries
- 3 pounds sweet potatoes
- 3 medium yellow onions ( 1 1/2 pounds)
- 2 tablespoons butter or margarine
- 1 (5-ounce) package Sunsweet Cranberry
Fruitlings (dried cranberries)
- 1/2 cup white wine
- 1/2 cup chicken broth
- 3 tablespoons fresh thyme or 1 teaspoon
dried
- Salt and ground black pepper, to taste
- Peel sweet potatoes and cut into 1-inch
chunks.
- Remove onion skins and cut onions into
narrow wedges.
- In large, 12-inch skillet with tight fitting
lid, melt butter over medium heat. Add sweet potatoes and onions
and cook uncovered, stirring frequently, until onions are light
golden brown, about 20 minutes.
- Add cranberries, wine, broth and thyme.
Bring to boil, cover, then reduce heat and simmer gently for
15 to 20 minutes or until potatoes are tender and liquid is almost
absorbed. Season with salt and pepper.
- If made ahead, cool, cover and refrigerate.
Reheat gently to serve.
Makes 8 to 10 servings.
Recipe provided courtesy of Lousiana Sweet Potato Commission.
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