Braised Cinnamon-Anise Sweet Potatoes Recipe Print Page

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Side Dishes

Photo by: Photo: Karry Hosford

Braised Cinnamon-Anise Sweet Potatoes

Serve this spiced side dish cold or at room temperature. Save the tasty cooking liquid for flavoring stir-fries, rice, or tofu.

Cooking Light AUGUST 2003

Yield: 6 servings (serving size: 3/4 cup)

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.

Nutritional Information

Amount per serving

Calories: 140
Calories from fat: 7%
Fat: 1.1g
Saturated fat: 0.2g
Monounsaturated fat: 0.2g
Polyunsaturated fat: 0.6g
Protein: 2.1g
Carbohydrate: 30.3g
Fiber: 2.2g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 134mg
Calcium: 25mg

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Braised Cinnamon-Anise Sweet Potatoes recipe