Hi,
I had this for dinner the other night with a small steak. I thoroughly enjoyed it -- I hope you do, too!
Sweet Potatoes (Yams) with Rosemary
1 medium sized sweet potato (yam), sliced
1/2 medium sized sweet onion, sliced
4 ounces fresh mushrooms, sliced
1 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon seasoning salt
2 tablespoons each of coconut oil and olive oil
Put the oil into a large frying pan and then add the rest of the ingredients to the pan. Cover the pan and cook it over medium heat for about 10 minutes, stirring occasionally. Uncover and cook the mixture for another couple of minutes to evaporate the extra moisture. Makes 4 servings. Serve hot.
cSharron Long and Adams Media, all rights reserved.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
Showing posts with label Yams. Show all posts
Showing posts with label Yams. Show all posts
Thursday, July 01, 2010
Tuesday, June 22, 2010
Picnic Worthy Sweet Potato Salad with Walnuts and Raisins
With all our allergies, it is hard to think of interesting and safe food to bring to potlucks and picnics. I came up with this one the other day. I hope you enjoy it!
Just to clarify, I mean the type of sweet potato commonly called "yams" that are not a nightshade.
Picnic Worthy Sweet Potato Salad with Walnuts and Raisins
2 sweet potatoes (about 4 cups)
2/3 cup raisins
1/2 cup broken walnut
meats (pecans would be great in this!)
4 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons honey
1 teaspoon dried minced onion
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon paprika
1/4 teaspoon parsley
1/4 teaspoon seasoning salt (I make mine from scratch with no sugar or msg or Adobo
)
1/2 teaspoon cinnamon
1/8 teaspoon cloves
Rinse the potatoes (yams) and cut off any bad spots. Immerse them completely in cool water in a pot with a lid and bring them to a boil over medium heat. Simmer them for about 20 minutes or until they pierce easily with a fork. Drain off the hot water and immerse them completely in cold water until they are cool. The skins should slip off easily at this point. Discard the skins and chop the sweet potatoes into bite sized pieces. Add the remaining ingredients with the chopped potatoes to a salad bowl and stir them well. Chill the salad until it is ready to be served. Makes about 8 servings.
cSharron Long and Adams Media Corp., all rights reserved
Just to clarify, I mean the type of sweet potato commonly called "yams" that are not a nightshade.
Picnic Worthy Sweet Potato Salad with Walnuts and Raisins
2 sweet potatoes (about 4 cups)
2/3 cup raisins
1/2 cup broken walnut
meats (pecans would be great in this!)4 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons honey
1 teaspoon dried minced onion
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon paprika
1/4 teaspoon parsley
1/4 teaspoon seasoning salt (I make mine from scratch with no sugar or msg or Adobo
)1/2 teaspoon cinnamon
1/8 teaspoon cloves
Rinse the potatoes (yams) and cut off any bad spots. Immerse them completely in cool water in a pot with a lid and bring them to a boil over medium heat. Simmer them for about 20 minutes or until they pierce easily with a fork. Drain off the hot water and immerse them completely in cold water until they are cool. The skins should slip off easily at this point. Discard the skins and chop the sweet potatoes into bite sized pieces. Add the remaining ingredients with the chopped potatoes to a salad bowl and stir them well. Chill the salad until it is ready to be served. Makes about 8 servings.
cSharron Long and Adams Media Corp., all rights reserved
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