Rum-Pecan Sweet Potatoes: VegNews Recipe Club

[Guest guest]

VegNews Magazine Nov 18, 2009 4:47 PM ebbrewpunx Rum-Pecan Sweet Potatoes: VegNews Recipe Club

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Our BlogsCafé VegNewsPress PassThis Just In

 

Our WebsiteVegNews.com

 

Find Us OnFacebookMySpaceTwitter

 

 

 

 

 

 

 

 

Rum-Pecan Sweet Potatoes

 

 

If there's anything better than delicious, nutritious sweet potatoes, it's sweet potatoes with just a touch holiday spirit—literally. Yes, these puppies are splashed with rum, which really brings out their flavor. Pecans and cranberries make this dish—from our very own Robin Robertson—perfect for the holidays, and you'll be hard-pressed to find a prettier plate-filler.

Serves 4

What You Need:2 tablespoons olive oil1 pound sweet potatoes, peeled and cut into 1/4-inch thick slicesSalt and black pepper to taste2 tablespoons dark rum1/2 cup dried cranberries1/2 cup pecan halves, toasted 1/2 teaspoon light brown sugar 1/4 teaspoon allspice

What You Do:1. Heat the oil in a large skillet over medium heat. Add the potato slices and season lightly with salt and pepper. Cover the pan, reduce heat to low, and cook until tender, about 15 to 20 minutes, turning occasionally. 2. Add the rum, cranberries, pecans, sugar, and allspice, and continue cooking for about 2 minutes, turning gently to combine. Taste to adjust seasonings. Serve hot. More Food News!What's Cooking on VegNews.com: Thanksgiving TartCafé VegNews: Vegan Crêpes This Week's Must-Have: Hickory-Smoked Cheesy DipThis Just In: Pistachio TrufflesPress Pass: SF Green Festival with Gavin NewsomFeaturette: Ultimate Vegan Comfort FoodsNew: Online Holiday Gift GuideBONUS: The Holiday Cookie Collection, on sale now!

/ div

 

 

 

 

If you no longer wish to receive these emails, please reply to this message with "Un" in the subject line or simply click on the following link: Un

 

 

 

 

VegNews MagazineSan Francisco, California

 

 

You're just jealous because the voices only talk to me!