Spicy Sweet-Potato Sticks
Yield
6 servingsPrep
20 minCook
15 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
sweet potatoes, or yams
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
butter, unsalted
|
|
| ½ | cup |
water
|
|
| 3 | tablespoons |
honey
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 1 | x |
ginger
ground |
*
|
| 1 | x |
cardamom seeds
ground |
*
|
| 1 | x |
cloves
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
sweet potatoes, or yams
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
butter, unsalted
|
|
| 118 | ml |
water
|
|
| 45 | ml |
honey
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 1 | x |
ginger
ground |
*
|
| 1 | x |
cardamom seeds
ground |
*
|
| 1 | x |
cloves
ground |
*
|
Directions
Pare the sweet potatoes and cut into short sticks about ¼ inch 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 ¼ teaspoon each of ginger, cardamom, and a small pinch of cloves.
Add ½ 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.
