Sweet Potato Medley
Sometime, we find recipes that are total winners and this one turned out to be just that. I was checking out The Tasty Alternative, a site that caters to those who are on special diets, such as gluten-free, dairy free or sugar-free. There are wonderful recipes and beautiful photos and I am betting you will want to visit.
I wasn't sure what to expect from the recipe. I know that it looked good and has sweet potatoes which I love. The added apricots and coconut milk were other incentives to make the dish. Honey finalized my decision.
I followed my gut and it lead me in the right direction. If I had been cerebral about this, I would have mentioned that I could not see how the beans fit into the recipe, but they did. Everything blended to make a slightly sweet temptation.
Sweet Potato Medley
1 cup sliced onion
2 cups peeled and shredded sweet potatoes
1 can garbanzo beans
1 cans salt-free chopped tomatoes
1/2 cup dried Turkish apricots sliced small)
1 cup canned coconut milk
2 tablespoons honey
1 tablespoons olive oil
1/2 teaspoon minced garlic
1 1/2 teaspoons ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamon
A few turns of the pepper grinder
1/4 teaspoon ground ginger
Heat oil in a large skillet and add onions. Saute for 3 minutes. Next add in the sweet potatoes and saute for 5 minutes.
Add the garbanzo beans, tomatoes, apricots, coconut milk, and spices.
Bring to a boil for 2 minutes. Turn down to low, gentle simmer and cover for 20 minutes, stirring occasionally. Liquid thickens.
This makes a delicious side dish and this is one, I plan to make as often as possible. We love it.
Linked to: Allergy Free Wednesdays Real Food Wednesdays
Thank you for sharing your version of the recipe. It looks so creamy and...cheesy! So funny, I thought you put cheese on there. Look at those pretty sweet potatoes!! I'm so glad you and your family enjoyed this recipe. It's one of our favorites! :-)ReplyDelete