simplified: sweet potato with walnut and golden raisin

by Chen

I like sweet potatoes. They are firstly sweet, then potatoes.

Seriously, sweet potatoes, which are loaded with fiber and potassium and vitamins, are nutritious and can always satisfy my sweet tooth. There is only one problem: they are not a quick-cooking ingredient. Life is sometimes already frantic, so why not making things easier?

We humans are smart (most of the times) enough to come up with tricks–boil or steam or, with the more high-tech appliance, microwave the sweet potatoes first then roast or do whatever desired to bring out deeper flavors.

sweet potato with walnut and golden raisin
Makes 4 servings as a side dish

1 1/2 lb sweet potatoes, peeled and cut into 1/2-inch chunks
2 heaping tbsp toasted walnuts, chopped
2 heaping tbsp golden raisins
1 tbsp chives, finely chopped
2 tbsp EVOO, divided
4 tsp apple cider vinegar
salt and pepper

Bring a pot of water to a rolling boil and add the sweet potatoes. Cook for 5 minutes or until the chunks are tender but still firm. Drain well.

Heat 1 tbsp EVOO in a large skillet over medium heat and add the drained sweet potatoes. Stir occasionally and cook until the edges are slightly browned. Remove from the heat and mix in the remaining 1 tbsp EVOO, vinegar, walnuts, raisins, and chives. Season with salt and pepper to taste.

Serve warm, chilled, or at room temperature. Enjoy!

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