A subtly sweet combination that offers a fresh, side dish idea for the summertime table. As the season changes, you can substitute apples for the peaches.
3 medium-sized sweet potatoes
4 ripe, yet firm peaches
*Optional* - sprinkle a light layer of chopped candied pecans / or / toasted unsweetened pecans over finished dish.
1 cup of coconut vinegar
1/2 cup of honey
1 T olive oil
several twists of salt and pepper
Combine glaze ingredients and cook over low heat for an hour until slightly thickened.
Peel and chop sweet potatoes into 1 inch chunks. Steam for 25 - 30 minutes until soft enough to be pierced by a fork yet still slightly firm. Sweet potatoes can also be cooked in hot water … just keep an eye on them.
Slice peaches just before you are ready to sauté them.
In separate pans, pour in a twist or two of olive oil and a tablespoon of butter in each pan.
Sauté potatoes and peaches separately until lightly browned.
Combine peaches and potatoes in a single casserole-type pan and lightly spoon the thickened honey glaze over all.
There will be leftover glaze. This can be lightly spooned over grilled chicken, that pairs well with this side dish.
Jun 23, 18 10:01 PM
If you’ve never tried your hand at a Thai recipe, I encourage you to consider giving this one a go.
May 28, 18 10:03 PM
This slightly exotic, main entree is most definitely a guest-worthy dish.
Apr 15, 18 01:32 PM
The combination of diverse ingredients meld beautifully via the slow cook method, culminating in a surprisingly, delicious dish.
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