Prep 15 mins
Cook 20 mins
I found this at McCormick's web site. It is a very different take on sweet potatoes. If you like sweet potatoes, you should love this. If you don't, then you may not. This is our favorite way to have sweet potatoes year-round, as it is not that sweet stuff you see at holiday time. I serve it with Cuban pork roast, grilled salmon or Jerk chicken. It goes well with just about anything, even if we are just having all vegetables for dinner.
- 2 medium sweet potatoes, peeled and cut into 1/2 inch pieces
- 1 teaspoon vegetable oil
- 1⁄4 cup finely chopped red bell pepper
- 1⁄4 cup finely chopped onion
- 1⁄4 cup packed brown sugar
- 1⁄4 cup orange juice
- 1 teaspoon lime juice
- 2 teaspoons lemon juice
- 1 1⁄2 teaspoons mccormick jamaican jerk spice
- Cook sweet potatoes in boiling, salted water until just tender.
- Drain well and set aside.
- Heat oil in large skillet.
- Add red bell pepper and onion and mix well.
- Allow vegetables to carmelize in pan, but do not burn.
- This takes about 3 to 5 minutes.
- Add sweet potatoes back to the pan.
- Combine sugar, juices and seasonings in a small bowl.
- Pour juice mixture over vegetables in pan and toss gently to coat.
- Cook over medium heat until liquid reduces and is syrupy, about 5 to 10 minutes.
- I don't use the Mccormicks seasoning, just because I have always used Wild Oats Caribbean Seasoning.
- If you have a favorite brand, use it.
- Just stay away from the ones with sugar as an ingredient.
- This freezes very well and I always make 3 or 4 batches at once in my dutch oven.