“I made this up when my mom had leftover sweet potatoes after Thanksgiving. I planned to make it for Christmas as well, as a twist on a traditional ingredient. It can be made a couple different ways: the first time I made it, I sauteed everything and used just a little of the stock and it was more like a side of vegetables. The second time, I put everything in a baking dish, let it sit in the fridge for a couple hours and then baked it with a lot more stock, and we ate it over leftover cilantro-lime rice. I liked it better the second way, as more of a stew-type dish, and that's the method I wrote below, but either way it was delicious. This is a really a 'throw in what you have and don't worry about measuring' recipe, so I've guesstimated as best I can on measurements.”
READY IN:
2hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. After cutting up the veggies, put the carrots and sweet potatoes in a baking or casserole dish, arranging them in more or less one layer (they can pile up a bit, but not much). Drizzle with half of the oil. Squeeze the lemon and orange over the veggies, add about a quarter of the stock, some salt and pepper, about half the dill, the cayenne pepper and the honey. Stir everything around a bit, and cover the dish in foil or plastic wrap, and put in the refrigerator.
  2. Heat the rest of the oil in a small frying pan over medium-low. Add the onions and saute for about five minutes. Add the garlic and cook for a couple more minutes. Season with the thyme, salt and pepper as you're cooking.
  3. Preheat the oven to 400 degrees.
  4. Once the onions and garlic are soft, take them off the heat and let them cool a bit. Take out the baking dish in the mean time and stir everything around again. Then add the onions and garlic and mix around again. Add the rest of the stock and dill and put it back in the refrigerator until your oven is heated up.
  5. Take the foil off and put the dish in the oven. Check it at ten minutes to move things around to keep the onions from burning, and keep cooking and checking for ten minute intervals until the potatoes are soft. The liquid shouldn't evaporate out completely.
  6. When you can cut the potatoes in half with your spoon or spatula, it's ready (feel free to cook it longer if you like mushier veggies). Spoon out over rice and serve.

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