This recipe from one of William's Sonoma cooking classes is very good- and makes an excellent side dish with your turkey or ham or even with your summer barbecue. The mixture of the apple, onion, cranberries and brown sugar all meld together to make a sweet -tasty side dish with my deep fried pork chops too.
sweet potatoes, from produce
butter or margarine
brown sugar, not packed
or 2 small tart apples like granny smith,cored and cut into bite sized pieces
sliced green onion
fresh uncooked cranberries, coarsely chopped
each pepper and kosher salt to taste
walnuts pieces, optional
1Cook sweet potatoes in microwave oven until done-about 8-10 minutes; but still feel firm when pressed with a potholder or Oven Glove.It depends, more or less, on the size of the potatoes as to the baking time.
2Cool the potatoes to room temperature. Chill in refrigerator overnight, uncovered.
This chilling time firms the flesh, making them hold up better in the skillet.
Peel and cut potatoes in bite size pieces. Set aside.
In a large skillet over medium-high heat; melt 3 Tablespoons of the butter and the brown sugar. Add the apple pieces and sauté, stirring occasionally, until apple begins to caramelize and brown around the edges, takes about 5 minutes.
4Add remaining butter and stir in onion and cranberries. Cook one minute. Stir in spices, add potato and sauté about 4 minutes (potatoes will break apart a little- just be gentle).
Add salt and pepper to taste.
Transfer to serving dish and serve hot, warm or at room temperature. This is an awesome side dish!!
These are great served with Marshmallow Sauce:
1 jar marshmallow creme
1/2 c. heavy cream
Place in blender and whip up until well blended. Serve over potatoes.