Sweet Potatoes "a little tipsy"

"This recipe is great with Turkey, Chicken or Pork. Very nice flavor"
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Put oil and sweet potatoes in a skillet with a 1/2 cup of the chicken broth Bring to a boil, cover and simmer for 8 minutes, uncover and continue cooking until liquid has disappeared about 5 minutes.
  • The potatoes should be slightly browned around the edges.
  • Stir occasionally.
  • In a bowl mix remaining broth,cornstarch, orange juice, rum, honey and salt& pepper.
  • Add this mixture to the pan, bring to a boil, stirring until it has thickened.
  • Serve.

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Reviews

  1. This is a good recipe for a "not-so-sweet" sweet potato. It brings out more of the flavor of the sweet potato which I don't really think is too sweet as its name implies(unless you throw in the typical marshmallows, brown sugar, etc.) I used pineapple juice instead of orange and light rum instead of dark. I had to remove mine from the heat at about 7 minutes and skip the extra 5 minutes. I just added my rum mix at that point because it would have burned otherwise for me. The sauce was nice and thick and a pretty brown glaze color. Thanks for a new and different way to cook sweet potatoes!
     
  2. I love sweet potatoes and this recipe is an excellent and different way to use them. Just two changes, instead of cornstarch I used potato starch, which we find is lighter than the corn starch and makes a more flavorful gravy, doesn't mask the other ingredients. We also don't have any rum in the house, but we do have quite an impressive collection of "cooking" whisky, anything that isn't a single malt from Scotland is termed cooking whisky and we use it with impunity. This was a great side dish next to some soy/honey chicken and the leftovers heated up brilliantly in the office microwave the next day. Thanks Bergy!
     
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Tweaks

  1. This is a good recipe for a "not-so-sweet" sweet potato. It brings out more of the flavor of the sweet potato which I don't really think is too sweet as its name implies(unless you throw in the typical marshmallows, brown sugar, etc.) I used pineapple juice instead of orange and light rum instead of dark. I had to remove mine from the heat at about 7 minutes and skip the extra 5 minutes. I just added my rum mix at that point because it would have burned otherwise for me. The sauce was nice and thick and a pretty brown glaze color. Thanks for a new and different way to cook sweet potatoes!
     
  2. I love sweet potatoes and this recipe is an excellent and different way to use them. Just two changes, instead of cornstarch I used potato starch, which we find is lighter than the corn starch and makes a more flavorful gravy, doesn't mask the other ingredients. We also don't have any rum in the house, but we do have quite an impressive collection of "cooking" whisky, anything that isn't a single malt from Scotland is termed cooking whisky and we use it with impunity. This was a great side dish next to some soy/honey chicken and the leftovers heated up brilliantly in the office microwave the next day. Thanks Bergy!
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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