Prep 15 mins
Cook 55 mins
This tasty recipe from the Dominican Republic is usually made with a type of island pumpkin called calabaza. I've adapted it to use with regular sweet potatoes.
- 2 teaspoons vegetable oil
- 1 cup finely chopped onion
- 1⁄4 cup thinly sliced green onion
- 3 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 cup orange juice
- 1⁄4 cup lime juice
- 1⁄4 teaspoon dried thyme
- 1 dash salt and pepper
- Heat oil in a large nonstick skillet over medium heat. Add both types of onion. Cook, stirring frequently, 5 minutes.
- Add sweet potatoes, mixing with the onions.
- Combine remaining ingredients and add to skillet. Mix well. Cover skillet, reduce heat to medium-low, and cook 40 minutes or until sweet potatoes are tender. Stir occasionally.
- Uncover and continue to cook, stirring occasionally, 10 minutes.
We loved the added citrus, tangy and not too sweet.Made as written and the outcome was wonderful.I thought the potato's might get a little mushy, but they turned out beautifully.<br/>Thanks for a fantastic recipe morgainegeiser.
This was a great sweet potato recipe, morgainegeiser. We enjoyed this dish, even my family members who don't normally care for sweet potatoes. I think it was the citrus touch that made them more appealing. Made for ZWT9 (Caribbean).
This was a really different way to fix sweet potatoes. Mine were done before 40 minutes, probably I cut them smaller than 1-inch. They were delicious. Made for Australian Recipe Swap.