Wednesday, November 25, 2009

Nut-Free, Egg-Free Sweet Potato Recipe!

Just in time for Thanksgiving--a sweet potato recipe that tastes great and is so easy to make. Plus, unlike so many of the sweet potato recipes floating around during the holidays, this one has no pecans, walnuts or marshmallows. 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?

I adapted this recipe from the wonderful cookbook "How to Cook Everything" from food writer Mark Bittman.

Microwaved 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!

I'm hosting Thanksgiving tomorrow and I'm pretty much making everything from scratch, so let me take the time now (while I have it) to wish all of you a very happy, safe and joyful Thanksgiving!

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