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Wednesday, September 26, 2012

Sweet Potato and Cranberry Saute

Ok so let's be honest.  Is there anything more delicious than apples, sweet potatoes, cranberries and hazelnuts simmering all together in apple cider on a cool Fall Day??

No this is not a trick question.


The answer is there really isn't.

As you know, I'm not a coffee person at all so apple cider is one of my favorite go-to drinks in the mornings when the weather outside is super chilly.  And if you have a Keurig at your office like I do then you KNOW how amazing the hot apple cider is!  So when I saw this yummy saute in my Better Homes and Gardens magazine, I knew I had to try it, especially since it incorporates all my favorite things I love about Fall.

Except pumpkin of course.
But we'll get to that a little later.  



Servings: 4
Serving Size: 1 1/3 cups
Calories: 238
Fat: 3 g
Carbs: 53 g
Fiber: 5 g
Protein: 3 g
Old Points: 4.2 pts
Points+: 6 pts

Here are your ingredients:
Recipe adapted from Better Homes & Gardens

1 1/4 cups apple cider (or apple juice)
1 lb. sweet potatoes, peeled and cut into slices (about 3 cups)
1 cup chopped apple (1 large)
2 Tbsp dried cranberries
1/4 cup pure maple syrup (or agave nectar)
1/4 tsp. salt
2 Tbsp chopped hazelnuts, toasted 

In a large skillet, heat apple cider until just simmering.  Add sweet potato slices, spreading evenly.  Cover and cook over medium-low heat about 12 minutes or until potatoes are nearly tender.  

Stir in chopped apple, cranberries, maple syrup and salt.  Cook covered over low heat for 3 to 4 minutes more or until apple is just tender.  Uncover and boil gently for about 4 minutes until liquid is syrupy.  Sprinkle with nuts and enjoy!


I also can't wait to show you progress of my new house!
We finally have a roof y'all!

And to think canned pumpkin was the only thing that excited me this much,
now it's brick and floor boards.
Le sigh.

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