Tuesday, May 7, 2013

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

Ingredients: 

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

Spices 


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

Method:


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

1 comment:

  1. 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! :-)

    Be Well,
    --Amber

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