Rum-Kissed Sweet Potato Sauté with Pecans & Cranberries

A quintessential holiday root vegetable, sweet potatoes are prepared in a variety of ways. This sauté works great as a side dish at your festivities, or any time you feel like a perfectly seasoned potato.

Serves 4

What You Need:

  • 2 tablespoons olive oil
  • 1 pound sweet potatoes, peeled and cut into 1/4-inch thick slices
  • Salt and freshly ground black pepper
  • 2 tablespoons dark rum
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecan halves
  • 1/2 teaspoon light brown sugar 
  • 1/4 teaspoon allspice

What You Do:

  1. Heat the oil in a large skillet over medium heat. Add the potato slices and season lightly with salt and pepper. Cover the pan, reduce heat to low, and cook until tender, about 15 to 20 minutes, turning occasionally.
  2. Add the rum, cranberries, pecans, sugar, and allspice, and continue cooking for about 2 minutes, turning gently to combine. Taste to adjust seasonings. Serve hot.

 Comments

More Recipes

Zombie-Free French Toast

The duo behind The Vegan Zombie fame share their go-to recipe for French Toast—zombies not included.
Read More »

Ranch Deviled Eggs

A creamy ranch dressing and smoky bacon flavor make these vegan eggs the perfect appetizer.
Read More »

Spinach-Artichoke Dip

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.
Read More »

Strawberry Streusel Cake

Ring in spring with this light and sweet Strawberry Streusel Cake.
Read More »

Irish Soda Bread

Especially good served warm, this rustic bread is best eaten the same day it’s made.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »