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Cooked by: Chef / Last Modified: 6/11/2008 / Base: Vegetables / Course: side dish / Number of Servings: 6 |
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Directions: The potatoes should weigh a total of about 1 1/2 to 2 pounds.
Pare the sweet potatoes and cut into short sticks about 1/4" thick
(if you have a food processor with a disk designed for french fries,
use that).
Heat the oil and butter in a wok or skillet over medium-high heat;
don't let the fat brown. Add the potato sticks and toss to coat;
season with salt, white pepper, about 1/4 ts each of ginger,
cardamom, and a small pinch of cloves. Add 1/2 cup water, adjust the
heat to medium-low, and cook, tossing often, but gently, for about 5
minutes, adding drops of water if needed to prevent sticking.
Add the honey and continue to toss-cook until the sticks are just
tender and nicely glazed, perhaps 3 minutes. Check the seasonings
and serve promptly.
SWEET POTATO STICKS WITH ORANGE AND HONEY:
Omit the ginger, cardamom, and cloves; cook the potatoes with 1 tb of
freshly grated orange zest (colored rind only, no pith) and, if you
have it, 2 tb of candied orange peel. I don't recommend this unless
you have homemade candied peel -- science has not yet detected any
flavor in the kind sold in supermarkets.
| Ingredients:
3 Large sweet potatoes
2 Tablespoon(s) Vegetable oil
3 Tablespoon(s) Unsalted butter
1/2 Cup(s) Water (or as needed)
3 Tablespoon(s) Honey
1 Tablespoon(s) Salt
1 Tablespoon(s) White pepper
1 Tablespoon(s) Ground ginger
1 Tablespoon(s) Ground cardamom
1 Tablespoon(s) Ground cloves |
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