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This recipe is delicious and very high in nutrients.  And easy, too.  You can use leftovers as a puree, or make into a tasty soup with any leftover broth.

Stovetop Sweet Potatoes

5 medium smooth sweet potatoes
2 cups chicken broth

salt & pepper  to taste
2 Tbsp. butter or non-hydrogenated margarine
2 Tbsp. maple syrup
1 tsp. cinnamon-sugar

Put broth on to heat in a large sauté pan. Peel sweet potatoes and cut into 1-inch cubes.  Place in broth, cover, and bring to a boil on high.  Reduce heat to medium and cook 12 to 15 minutes, stirring frequently, until tender.

Drain sweet potatoes, reserving any chicken broth  for soup  (freezes well, or use for leftovers the next day).  Add butter to pan and melt; add maple syrup.  Add potatoes and stir gently to coat.  Sprinkle with cinnamon-sugar before serving.














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