Sweet Potatoes and Apples
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound sweet potatoes
- 1pound tart apples
- ½cup apple cider
- ⅓cup dried cranberries or dried cherries
- ⅛teaspoon salt (optional)
Nutritional analysis per serving (2 servings)
437 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 106 grams carbohydrates; 15 grams dietary fiber; 57 grams sugars; 5 grams protein; 276 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel sweet potatoes and cut into slices about ⅛-inch thick. Place in pot with water to cover; cover pot and bring to boil. Cook potatoes about 10 minutes, until they are soft.
- Step 2
Wash and quarter apples; remove core, and slice apples in food processor.
- Step 3
Place apples, apple cider and dried fruit in pot; cover and cook until apples soften, about 5 minutes.
- Step 4
When sweet potatoes are cooked, drain them and stir them into apple mixture and continue cooking over low heat until pork is ready. Season with salt, if desired, and serve.
Private Notes
Comments
This is meant to accompany the honey mustard pork loin from the same author. I riffed on it a bit by using Asian pear instead of apple, an overripe persimmon, dried cranberries and a good sprinkling of salt and cumin. At the end to make it more of a whole side I added a bag of baby spinach, wilted by the heat of the sweet potato mixture: definitely a redo, quite tasty way to use sweet potatoes.
Step four is a little confusing. Its the only step in which “Pork” is mentioned. Is this supposed to be a topping for Pork Chops? That would make sense.
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