Braised Cinnamon Anise Sweet Potatoes

Cooking Light. August 2003 - Serve this spiced side dish cold or at room temperature. Save the tasty cooking liquid for flavoring stir-fries, rice, or tofu.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  teaspoon  vegetable oil
• 3⁄4 cup  sliced green onion
• 2  tablespoons sugar
• 1  teaspoon  chili paste with garlic
• 6  garlic cloves, thinly sliced
•  peeled fresh ginger, crushed (6 1/4-inch slices)
• 2 (3 inch)  cinnamon sticks
• 1  whole star anise, crushed
• 4  cups water
• 1⁄3 cup low sodium soy sauce
• 3  tablespoons sake (rice wine) or 3  tablespoons sherry wine
• 2  lbs sweet potatoes, peeled and cut into 2 1/2-inch pieces
• 2  tablespoons  minced green onions

Directions

1. Heat oil in a large Dutch oven over medium-high heat. Add 3/4 cup onions and next 6 ingredients (3/4 cup onions through anise); stir-fry 15 seconds.
2. Add water, soy sauce, and sake; bring to a boil. Add potatoes. Reduce heat; simmer 25 minutes or until tender.
3. Cool to room temperature. Remove potatoes from cooking liquid with a slotted spoon.
4. Sprinkle with 2 tablespoons onions.