Jamaican sweet potatoes

Recipe Information

Ingredients

• 5 small sweet potatoes

• 2/3 cup coarsely chopped pecans

• 1/2 cup apple cider

• 1/4 cup chopped onion

• 3 tablespoons butter

• 1 tablespoon lime juice

• 3/4 teaspoon curry powder

• 1/4 teaspoon grated lime zest

Directions

• Put the sweet potatoes into a medium saucepan with enough water to just cover them. Set the stove on high and bring the water to a boil. Reduce heat so that the water begins simmering, cover the pan, and cook it for about 30 minutes or until the potatoes are tender. Drain the pan and let the potatoes cool for a few minutes.

• At the same time as step 1, heat 1 tablespoon of the butter and the curry powder over medium heat in a large skillet. Add the nuts and cook them for about 6 minutes or until toasted. Using a slotted spoon, transfer the nuts to a bowl. Set this bowl aside for later.

• Add 2 tablespoons of butter into the skillet used in step 2 and melt it. Add the onion to this butter and cook it until the onion is soft. Add the lime zest, lime juice, and cider, and stir it into the onions. Once the sweet potatoes are cool enough to handle, peel them, cut them in half lengthwise, and then into 1/2-inch slices.

• Put the sweet potatoes into the skillet with the cooked onion mixture. Cover the skillet and cook on low for five minutes. Stir the pecans into this mixture, and it is ready to serve.

Nutrition (per serving)

• Calories: 201 cal

• Total fat: 15g

• Saturated fat: 5g

• Monounsaturated fat: 7g

• Cholesterol: 15mg

• Sodium: 19mg

• Carbohydrate: 16g

• Fiber: 3g

• Protein: 2g