Braised Cinnamon-Anise Sweet Potatoes

Braised Cinnamon-Anise Sweet Potatoes Recipe
Photo: Karry Hosford
Serve this spiced side dish cold or at room temperature. Save the tasty cooking liquid for flavoring stir-fries, rice, or tofu.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 140
Caloriesfromfat 7 %
Fat 1.1 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.6 g
Protein 2.1 g
Carbohydrate 30.3 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 134 mg
Calcium 25 mg

Ingredients

1 teaspoon vegetable oil
3/4 cup (1 1/2-inch) sliced green onions
2 tablespoons sugar
1 teaspoon chile paste with garlic
6 garlic cloves, thinly sliced
6 (1/4-inch) slices peeled fresh ginger, crushed
2 (3-inch) cinnamon sticks
1 whole star anise, crushed
4 cups water
1/3 cup low-sodium soy sauce
3 tablespoons sake (rice wine) or sherry
2 pounds sweet potatoes, peeled and cut into 2 1/2-inch pieces
2 tablespoons minced green onions

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add 3/4 cup onions and next 6 ingredients (3/4 cup onions through anise); stir-fry 15 seconds. Add water, soy sauce, and sake; bring to a boil. Add potatoes. Reduce heat; simmer 25 minutes or until tender. Cool to room temperature. Remove potatoes from cooking liquid with a slotted spoon. Sprinkle with 2 tablespoons onions.

Nina Simmonds,

Cooking Light

August 2003
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