Skillet Sweet Potatoes
"Source: Anne Lindsay's New Light Cooking"
photo by DianaEatingRichly
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
3
ingredients
- 2 teaspoons olive oil
- 1 cup onion, thinly sliced
- 2 medium sweet potatoes, peeled and cut into 1/2-inchx1/2-inch thick strips (about 1 lb)
- 1⁄2 cup vegetable stock
- salt
- fresh ground pepper
directions
- Heat oil over medium heat in a nonstick skillet.
- Cook onions, stirring occasionally, until softened and golden (about 5 minutes).
- Add sweet potatoes and stock to skillet; cover tightly; simmer, stirring every 5 minutes, for about 15 minutes or until tender.
- Season with salt & pepper to taste.
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Reviews
-
I LOVED this version of sweet potatoes. I normally like my sweet potatoes crispy (as in fries), but this recipe changed my mind. I love them done this way. They are flavorful and make for a great side dish. I decided to chop the onions and sweet potatoes. Thank you for this winner of a recipe! Made for Photo Tag. -
We were all delighted with this yummy sweet potato side dish! I am always looking for new ways to serve sweet potatoes! Made for Veg 'N Swap tag. -
I absolutely LOVE these!!! They are such a delicious and exceedingly easy side dish. The veggie stock is key to keeping the sweet tates nice and moist. Could eat the entire batch at once! -
Wow, these were really delish! I only sprayed the pan instead of using olive oil (I was having a fairly oil-heavy meal) and this still came out beautifully. The amount of liquid is spot on, and had all evaporated by the end of the cooking time. I was pleasantly surprised that, IMHO, this needed no additional salt and pepper after cooking. Thanks so much for posting; I'll be making this one again and again! Made for Veg*n Swap #23.
Tweaks
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Wow, these were really delish! I only sprayed the pan instead of using olive oil (I was having a fairly oil-heavy meal) and this still came out beautifully. The amount of liquid is spot on, and had all evaporated by the end of the cooking time. I was pleasantly surprised that, IMHO, this needed no additional salt and pepper after cooking. Thanks so much for posting; I'll be making this one again and again! Made for Veg*n Swap #23.
