Sweet Potato Stir-Fry

READY IN: 30mins
KateL
Recipe by DailyInspiration

Recipe is from my Sunset Cookbook. This recipe combines a spinach salad with orange slices; then topped with a sweet potato, golden raisin, pomegranate stir-fry bathed in a coconut,orange-honey dressing. Sounds really interesting and delicious.

Top Review by KateL

Very sweet, difficult to access the orange slices until I ate my way to them -- might be easier to eat if the oranges were in sections instead of cross-cuts and the spinach and orange sections were placed around the edges of individual salad bowls. I made a half recipe, but had to substitute pomegranate-infused dried sweetened cranberries as pomegranate seeds were not available at this time of year. Made for Please Review My Recipe tag game.

Ingredients Nutrition

Directions

  1. Cut off and discard peel and all white membrane from oranges; then cut fruit crosswise into thin slices. Cover and set aside. Arrange spinach leaves on a rimmed platter; cover and set aside. In a bowl, stir together broth, raisins, orange juice, honey, cloves and nutmeg; set aside.
  2. Heat oil in a wide nonstick frying pan or wok over medium high heat. When oil is hot, add sweet potatoes and 2 tablespoons water; stir-fry until potatoes begin to brown and are just tender-crisp to bite (about 7 minutes). Add some water, 1 tablespoon at a time, if pan appears dry. Add broth mixture to pan; cover and cook until potatoes are just tender to bite (about 5 minutes). Uncover and stir-fry until liquid has evaporated. Remove pan from heat and stir in coconut and 1/4 cup of the pomegranate seeds.
  3. Arrange orange slices over spinach leaves on platter. Spoon potato mixture over oranges; sprinkle with remaining pomegranate seeds.

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