Apple and Sweet Potato Saute
By KitchenAid
Images
Serves
Makes 6 servings
Ingredients
- ½ tablespoon olive oil
- 4 shallots, diced
- Pinch of salt
- 1½ lb. sweet potatoes, peeled and diced
- 2 each granny smith apples, cored and diced
- 2¼ tablespoon agave nectar
- 1 pinch cayenne
- ½ teaspoon nutmeg
- Salt, to taste
- Pepper, to taste
- 1½ oz. dried cranberries
- 2 oz. pecans, chopped
Procedure
Attach the dicer blade to the KitchenAid stand mixer and dice the sweet potato and apples.
Use the chopper attachment for the KitchenAid hand blender to chop the pecans.
Heat the oil in a large non-stick skillet over medium high heat until it shimmers. Add the shallots, season with a pinch of salt and cook until they begin to brown, 3 to 4 minutes.
Add the sweet potatoes and cook until they begin to soften, approximately 5 minutes. Add the apples and sauté for two minutes.
Add the agave nectar, cayenne, nutmeg, salt and pepper and cook until the sweet potatoes and apples are tender, 5 to 15 minutes, depending on the size of the sweet potatoes.
Stir in the dried cranberries and remove from the heat. Adjust the seasoning with salt and pepper and serve with the toasted pecans sprinkled on top.
Use the chopper attachment for the KitchenAid hand blender to chop the pecans.
Heat the oil in a large non-stick skillet over medium high heat until it shimmers. Add the shallots, season with a pinch of salt and cook until they begin to brown, 3 to 4 minutes.
Add the sweet potatoes and cook until they begin to soften, approximately 5 minutes. Add the apples and sauté for two minutes.
Add the agave nectar, cayenne, nutmeg, salt and pepper and cook until the sweet potatoes and apples are tender, 5 to 15 minutes, depending on the size of the sweet potatoes.
Stir in the dried cranberries and remove from the heat. Adjust the seasoning with salt and pepper and serve with the toasted pecans sprinkled on top.
Apple and Sweet Potato Saute
By KitchenAid
Serves
Makes 6 servings
Ingredients
- ½ tablespoon olive oil
- 4 shallots, diced
- Pinch of salt
- 1½ lb. sweet potatoes, peeled and diced
- 2 each granny smith apples, cored and diced
- 2¼ tablespoon agave nectar
- 1 pinch cayenne
- ½ teaspoon nutmeg
- Salt, to taste
- Pepper, to taste
- 1½ oz. dried cranberries
- 2 oz. pecans, chopped
Procedure
Attach the dicer blade to the KitchenAid stand mixer and dice the sweet potato and apples.
Use the chopper attachment for the KitchenAid hand blender to chop the pecans.
Heat the oil in a large non-stick skillet over medium high heat until it shimmers. Add the shallots, season with a pinch of salt and cook until they begin to brown, 3 to 4 minutes.
Add the sweet potatoes and cook until they begin to soften, approximately 5 minutes. Add the apples and sauté for two minutes.
Add the agave nectar, cayenne, nutmeg, salt and pepper and cook until the sweet potatoes and apples are tender, 5 to 15 minutes, depending on the size of the sweet potatoes.
Stir in the dried cranberries and remove from the heat. Adjust the seasoning with salt and pepper and serve with the toasted pecans sprinkled on top.
Use the chopper attachment for the KitchenAid hand blender to chop the pecans.
Heat the oil in a large non-stick skillet over medium high heat until it shimmers. Add the shallots, season with a pinch of salt and cook until they begin to brown, 3 to 4 minutes.
Add the sweet potatoes and cook until they begin to soften, approximately 5 minutes. Add the apples and sauté for two minutes.
Add the agave nectar, cayenne, nutmeg, salt and pepper and cook until the sweet potatoes and apples are tender, 5 to 15 minutes, depending on the size of the sweet potatoes.
Stir in the dried cranberries and remove from the heat. Adjust the seasoning with salt and pepper and serve with the toasted pecans sprinkled on top.