Prep 10 mins
Cook 20 mins
This recipe is great with Turkey, Chicken or Pork. Very nice flavor
- 1 1⁄4 lbs sweet potatoes, peeled and cut into 1/4 " slices
- 1 teaspoon lite olive oil
- 3⁄4 cup chicken broth
- 1⁄2 cup fresh orange juice
- 2 tablespoons dark rum
- 1 1⁄2 teaspoons honey
- 2 teaspoons cornstarch
- salt and pepper
- 1 tablespoon fresh minced parsley (optional)
- Put oil and sweet potatoes in a skillet with a 1/2 cup of the chicken broth Bring to a boil, cover and simmer for 8 minutes, uncover and continue cooking until liquid has disappeared about 5 minutes.
- The potatoes should be slightly browned around the edges.
- Stir occasionally.
- In a bowl mix remaining broth,cornstarch, orange juice, rum, honey and salt& pepper.
- Add this mixture to the pan, bring to a boil, stirring until it has thickened.
This is a good recipe for a "not-so-sweet" sweet potato. It brings out more of the flavor of the sweet potato which I don't really think is too sweet as its name implies(unless you throw in the typical marshmallows, brown sugar, etc.) I used pineapple juice instead of orange and light rum instead of dark. I had to remove mine from the heat at about 7 minutes and skip the extra 5 minutes. I just added my rum mix at that point because it would have burned otherwise for me. The sauce was nice and thick and a pretty brown glaze color. Thanks for a new and different way to cook sweet potatoes!
I love sweet potatoes and this recipe is an excellent and different way to use them. Just two changes, instead of cornstarch I used potato starch, which we find is lighter than the corn starch and makes a more flavorful gravy, doesn't mask the other ingredients. We also don't have any rum in the house, but we do have quite an impressive collection of "cooking" whisky, anything that isn't a single malt from Scotland is termed cooking whisky and we use it with impunity. This was a great side dish next to some soy/honey chicken and the leftovers heated up brilliantly in the office microwave the next day. Thanks Bergy!