Guest guest Posted February 16, 2003 Report Share Posted February 16, 2003 I've been lurking here for about 6 weeks, so I guess I'm overdue for an intro ... I'm Karen in NC. I've been an O/L veg for about a year, ever since I was traumatized watching Julia Child & Emeril cooking live crawfish. In response to Brigitte's request: I made these for Thanksgiving, & they are the *best* sweet potatoes I've ever had. So much better than the ooey-gooey sickening sweet candied yams I'm used to. Rum-Kissed Sweet Potato Saute with Pecans and Cranberries 2 tablespoons olive oil 1 pound sweet potatoes, peeled and cut into 1/4-inch thick slices Salt and freshly ground black pepper 2 tablespoons dark rum (I used light 'cause it's what I had on hand; doesn't seem to matter) 1/2 cup dried cranberries 1/2 cup pecan halves, toasted 1/2 teaspoon light brown sugar 1/4 teaspoon ground allspice Heat the oil in a large skillet over medium heat. Add the sweet potato slices and season lightly with salt and pepper. Cover, reduce the heat to low, and cook, turning occasionally, until tender, 15 to 20 minutes. Add the rum, cranberries, pecans, brown sugar, and allspice and cook for another 2 minutes, turning gently to combine. Taste to adjust the seasonings. Serve hot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2003 Report Share Posted February 16, 2003 Oh my, that would do it. *lol* Did those poor crawfish scream? Poor things..... Thank you for taking time to post an intro and your recipe. Rum-kissed is a nice name begining for any recipe. I added it into our files. ~ PT ~ To the question whether I am a pessimist or an optimist, I answer that my knowledge is pessimistic, but my willing and hoping are optimistic. -Albert Schweitzer, philosopher, physician, musician, Nobel laureate (1875-1965) ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~~~~~> , " " <fiendishthingy@e...> wrote: > > I've been lurking here for about 6 weeks, so I guess I'm overdue for an > intro ... > I'm Karen in NC. I've been an O/L veg for about a year, ever since I was > traumatized watching Julia Child & Emeril cooking live crawfish. > Rum-Kissed Sweet Potato Saute with Pecans and Cranberries Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2003 Report Share Posted February 16, 2003 Dear Karen! Welcome to this excellent group, I like it to be here, and thanks for the recipe. I think I will try it next Thanksgiving. It sounds very delicious. with peace Brigitte , " " <fiendishthingy@e...> wrote: > > I've been lurking here for about 6 weeks, so I guess I'm overdue for an > intro ... > I'm Karen in NC. I've been an O/L veg for about a year, ever since I was > traumatized watching Julia Child & Emeril cooking live crawfish. > > In response to Brigitte's request: I made these for Thanksgiving, & they > are the *best* sweet potatoes I've ever had. So much better than the > ooey-gooey sickening sweet candied yams I'm used to. > > > Rum-Kissed Sweet Potato Saute with Pecans and Cranberries > > 2 tablespoons olive oil > 1 pound sweet potatoes, peeled and cut into 1/4-inch thick slices > Salt and freshly ground black pepper > 2 tablespoons dark rum (I used light 'cause it's what I had on hand; > doesn't seem to matter) > 1/2 cup dried cranberries > 1/2 cup pecan halves, toasted > 1/2 teaspoon light brown sugar > 1/4 teaspoon ground allspice > > Heat the oil in a large skillet over medium heat. Add the sweet potato > slices and season lightly with salt and pepper. Cover, reduce the heat to > low, and cook, turning occasionally, until tender, 15 to 20 minutes. Add > the rum, cranberries, pecans, brown sugar, and allspice and cook for > another 2 minutes, turning gently to combine. Taste to adjust the > seasonings. Serve hot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2003 Report Share Posted February 16, 2003 To All, I finally got thru Cliff's SPAM program, so it now accepts email from me, and I just sent him an email describing what he's doing to the group. It'll be interesting to see how long it takes him to fix the situation. DaveO Brigitte <mohrb [mohrb] Sunday, February 16, 2003 9:36 PM Re: Intro & sweet potato recipe Dear Karen! Welcome to this excellent group, I like it to be here, and thanks for the recipe. I think I will try it next Thanksgiving. It sounds very delicious. with peace Brigitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2003 Report Share Posted February 16, 2003 -Every year at Thanksgiving I was usually stuck with going out to eat and always it is canned " Bruce's Yams " . Someone named Bruce cans yams and they are common during Thankgiving with cooks who do not know how to make a good sweet pototo dish, or a sweet potato pie (not a desert). Karen, you have answered a wish I had. You have provided a true homemade sweet potato dish. These are so often overlooked, but come Thanksgiving too many times it is the canned yams (yuk). But not any more. Thank you Karen. -- In , " " <fiendishthingy@e...> wrote: > > I've been lurking here for about 6 weeks, so I guess I'm overdue for an > intro ... > I'm Karen in NC. I've been an O/L veg for about a year, ever since I was > traumatized watching Julia Child & Emeril cooking live crawfish. > > In response to Brigitte's request: I made these for Thanksgiving, & they > are the *best* sweet potatoes I've ever had. So much better than the > ooey-gooey sickening sweet candied yams I'm used to. > > > Rum-Kissed Sweet Potato Saute with Pecans and Cranberries > > 2 tablespoons olive oil > 1 pound sweet potatoes, peeled and cut into 1/4-inch thick slices > Salt and freshly ground black pepper > 2 tablespoons dark rum (I used light 'cause it's what I had on hand; > doesn't seem to matter) > 1/2 cup dried cranberries > 1/2 cup pecan halves, toasted > 1/2 teaspoon light brown sugar > 1/4 teaspoon ground allspice > > Heat the oil in a large skillet over medium heat. Add the sweet potato > slices and season lightly with salt and pepper. Cover, reduce the heat to > low, and cook, turning occasionally, until tender, 15 to 20 minutes. Add > the rum, cranberries, pecans, brown sugar, and allspice and cook for > another 2 minutes, turning gently to combine. Taste to adjust the > seasonings. Serve hot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2003 Report Share Posted February 16, 2003 Dear DaveO! Thanks Dave, hope this automatically mails will stop soon. I think that we all get enough mails in our Mailsbox and there is no need to get these Mails too all the times. Thanks again for your help. in peace Brigitte , " daveo " <daveo@m...> wrote: > > To All, > > I finally got thru Cliff's SPAM program, so it now accepts email from me, > and I just sent him an email describing what he's doing to the group. It'll > be interesting to see how long it takes him to fix the situation. > > DaveO > > > > > Brigitte <mohrb@f...> [mohrb@f...] > Sunday, February 16, 2003 9:36 PM > > Re: Intro & sweet potato recipe > > > > Dear Karen! > > Welcome to this excellent group, I like it to be here, > and thanks for the recipe. > I think I will try it next Thanksgiving. > It sounds very delicious. > > with peace > Brigitte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2003 Report Share Posted February 16, 2003 He responded to me saying he would to the list. I forwarded a copy to PT so she could take action in case he's unable to do it in a timely manner. DaveO Brigitte <mohrb [mohrb] Sunday, February 16, 2003 10:52 PM Re: Intro & sweet potato recipe Dear DaveO! Thanks Dave, hope this automatically mails will stop soon. I think that we all get enough mails in our Mailsbox and there is no need to get these Mails too all the times. Thanks again for your help. in peace Brigitte Quote Link to comment Share on other sites More sharing options...
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