Reply #44: Here you go!

[lakemonster11]

Rum-Kissed Sweet Potato Saute with Pecans and Cranberries

2 tablespoons olive oil
1 pound sweet potatoes, peeled and cut into 1/4-inch slices
Salt and freshly ground black pepper
2 tablespoons dark rum
1/2 cup dried cranberries
1/2 cup pecan halves, toasted
1/2 teaspoon light brown sugar
1/4 teaspoon ground allspice

1) Heat the oil in a large skillet over medium heat. Add the sweet potato slices and season lightly with salt and pepper. Cover, reduce the heat to low, and cook, turning occasionally, until tender, 15 to 20 minutes.

2) Add the rum, cranberries, pecans, brown sugar, and allspice and cook for another 2 minutes, turning gently to combine. Taste to adjust the seasonings. Serve hot.



This recipe is from Robin Robertson's The Vegetarian "Meat and Potatoes" Cookbook.

It turned out pretty well when I tried it. I hope you like it!