Good Eating Monday: Garlic Sauteed Sweet Potato Strips & Brussels!
I hope everyone had a lovely Thanksgiving!
We went to a friends house, so that made it easy! We brought the veggie side:
Garlic Sauteed Sweet Potatoes & Brussels!
And yes, they're as tasty as they look!
It's really my own recipe and all done on a stove top. I put them in a slow-cooker to serve usually to keep them warm for a crowd.
I do use an iron skillet, which puts a nice brown on everything!
This is a great side for any meal.
This is a great side for any meal.
Garlic Sauteed Sweet Potatoes & Brussels!
Ingredients:
1 large Sweet Potato
1 12oz bag frozen Brussel Sprouts, thawed
4 cloves of fresh garlic minced & divided
2 - 3 Tablespoons Olive Oil
Sea Salt & Black Pepper to Taste
Directions:
1) Use a Vegetable Peeler to remove skin from sweet potato, then with a sharp knife, cut sweet potato into 1/2 inch discs. Then slice each disc into 1/4 inch strips.
2) Then cut thawed Brussels in half and set aside.
3) In large skillet on medium high, add 1 to 1 1/2 Tablespoons Olive Oil, then, the oil is hot, add two minced cloves to oil and let simmer a few seconds to flavor oil. Now add sweet potato strips and stir to coat with oil, sprinkle with salt and pepper, then stir every few minutes to allow all pieces to cook tender with a bit of browning.
Sweet potatoes are dense, so they take a little time to cook. When they're tender, a fork will penetrate easily. Once the sweet potatoes are tender, remove from pan to another dish while you cook the Brussels.
4) In same skillet, over medium high heat add another Tablespoon olive oil. Add two minced cloves of garlic when oil is hot and let simmer to flavor a few seconds, then add Brussels, sprinkling with sea salt & pepper.
Thawed frozen Brussels cook fairly fast.
If you want them to look pretty you can put them all in cut-face down first and shift them around with a fork, flipping them over to their backs when they have a nice, lightly brown face.
Or you can just so of lightly stir-fry them willy-nilly. Just be careful not to over stir since being frozen they're more fragile.
5) Once the Brussels are done, lower heat add the sweet potato strips and fold together to combine and heat a few minutes to make sure sweet potatoes are hot.
You can serve from skillet for a family
6) To serve a larger group: I use the slow cooker set on warm and add the Sweet Potato strips to it as soon as they're done, followed by the Brussels once they're done and then I combine them in the slow-cooker.
*****
You can also just served the Garlic Sweet Potato Strips as a side without adding Brussels, too! Yum.
*****
The Combo was a huge hit with the Thanksgiving crowd we shared this dish with! I hardly barely any left. It's pretty healthy too!
4 cloves of fresh garlic minced & divided
2 - 3 Tablespoons Olive Oil
Sea Salt & Black Pepper to Taste
Directions:
1) Use a Vegetable Peeler to remove skin from sweet potato, then with a sharp knife, cut sweet potato into 1/2 inch discs. Then slice each disc into 1/4 inch strips.
2) Then cut thawed Brussels in half and set aside.
3) In large skillet on medium high, add 1 to 1 1/2 Tablespoons Olive Oil, then, the oil is hot, add two minced cloves to oil and let simmer a few seconds to flavor oil. Now add sweet potato strips and stir to coat with oil, sprinkle with salt and pepper, then stir every few minutes to allow all pieces to cook tender with a bit of browning. Sweet potatoes are dense, so they take a little time to cook. When they're tender, a fork will penetrate easily. Once the sweet potatoes are tender, remove from pan to another dish while you cook the Brussels.
4) In same skillet, over medium high heat add another Tablespoon olive oil. Add two minced cloves of garlic when oil is hot and let simmer to flavor a few seconds, then add Brussels, sprinkling with sea salt & pepper.
Thawed frozen Brussels cook fairly fast.
If you want them to look pretty you can put them all in cut-face down first and shift them around with a fork, flipping them over to their backs when they have a nice, lightly brown face.
Or you can just so of lightly stir-fry them willy-nilly. Just be careful not to over stir since being frozen they're more fragile.
5) Once the Brussels are done, lower heat add the sweet potato strips and fold together to combine and heat a few minutes to make sure sweet potatoes are hot.
You can serve from skillet for a family
6) To serve a larger group: I use the slow cooker set on warm and add the Sweet Potato strips to it as soon as they're done, followed by the Brussels once they're done and then I combine them in the slow-cooker.
*****
You can also just served the Garlic Sweet Potato Strips as a side without adding Brussels, too! Yum.
*****
The Combo was a huge hit with the Thanksgiving crowd we shared this dish with! I hardly barely any left. It's pretty healthy too!
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