It seems like sweet potatoes (or yams) are in season for at least six months of the year. I get tired of roasting, mashing, or baking them, and I was looking for something else to do with them. That was the inspiration for this medley of small chunks of sweet potatoes, dried cranberries, and almond slivers sautéed in butter. This is so easy and takes less than 30 minutes to make. It's a great accompaniment to fish, pork or turkey.
The 3 primary ingredients that get slathered in butter and seasoned with a dash of salt and a bit of pepper.
Ingredients:
2 sweet potatoes (or yams)
1/2 cup dried cranberries
1/2 cup slivered almonds
1 Tbsp. butter
salt
pepper
Start the water boiling while you dice the sweet potatoes.
Instructions:
1. Fill a small saucepan with water and add some salt. Cover. Bring to a boil.
I don't get out a ruler or anything - but the idea is you want fairly thin strips of a sweet potato.
2. While you are waiting for the water to boil, slice your yams/sweet potatoes into thin 1/3" strips. (TheLadyinRed leaves the skin on for flavor and texture. If you want to pretty the potatoes up and peel them first, go ahead.)
Colorful, right?
3. Cut the thin strips into 1/3" pieces. You should wind up with a chunky dice.
By chopping the potatoes up into little bits, they cook faster. You don't want to be standing over a stove all day!
4. When the water boils, add the potatoes to it. Boil them for 8-10 minutes and no longer! You don't want sweet potato soup! The goal is to make them a little bit tender. When they are fork tender, drain the water off of them using a colander.
5. Melt butter in a frying pan.
Slivered almonds
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Dried cranberries
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6. Add the sweet potatoes, cranberries, and almond slivers. Then add a pinch of salt and a decent amount of pepper. The pepper will be a counteracting complement to the sweetness of the cranberries.
Sizzling melty butter in the pan welcomes the diced sweet potatoes.
Add in the cranberries and almonds. Be stingy with the salt. Be generous with the pepper.
6. Add the sweet potatoes, cranberries, and almond slivers. Then add a pinch of salt and a decent amount of pepper. The pepper will be a counteracting complement to the sweetness of the cranberries.
Stir it around a little bit. Be gentle. We don't want a mash here - just a medley.
7. Saute the medley over medium heat for about 5 minutes, just stirring to combine everything in a fairly even distribution - but do NOT stir it too much! You don't want a sweet potato pancake by breaking down the starch with a spoon.
That's it! Now you're going to say "That's so easy!" Yes, it is! Enjoy!
Serves 2-3. Feel free to double it!
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