Monday, November 22, 2010
I ran this recipe last year and it is so good and easy I just had to run it again. Unlike so many of the sweet potato recipes floating around during the holidays, this one has no pecans or walnuts. I like my sweet potatoes "clean tasting" so this is perfect for me besides being safe for many food allergies. And you can make it in your microwave. What could be better? You can even bring this with you if you're not hosting the dinner--just zap in the microwave before meal time.
I adapted this recipe from the wonderful cookbook "How to Cook Everything" from Mark Bittman.
Nut-Free Speedy Sweet Potatoes
2 pounds sweet potatoes, peeled and cut into chunks
2 tablespoons canola oil or butter (you can also use dairy-free margarine)
2 tablespoons maple syrup or brown sugar
1/4 cup orange juice, or a few tablespoons fresh lemon juice
Salt and pepper to taste
Combine all ingredients and 2 tablespoons of water in a microwave-safe bowl; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container and continue to microwave at 2-minute intervals until the sweet potatoes are very tender. Serve hot.
Told you it was easy. Plus, it frees up much needed oven space!
Check back soon for more Thanksgiving recipes and tips!