Orange Braised Sweet Potatoes

Sweet potatoes in July? Sure, why not?  Sweet potatoes are available year-round but typically eaten in the fall.  They’ve been stereotyped as a holiday food but I love ’em and enjoy them any time of the year. I especially like them baked in the skin but decided to try something different. I wanted to braise them (I love braised carrots) and found a recipe at Food Network’s website … which I tweaked to my liking (recipe at end of post).

This dish is both sweet and savory, the perfect combination.

The sweet potatoes and orange juice are sweet …

 

… and the rosemary and onion is savory.

If you’re not a fan of orange juice, just substitute with water instead.

 

I like the added dimension the orange juice provides.

I’ll definitely make this dish again. It was quick and tasty!

 

Orange Braised Sweet Potatoes

3 sweet potatoes, peeled and cut in thick slices
1-2 tablespoons olive oil
2 tablespoon chopped rosemary
1 cup orange juice
1 small red onion, diced
salt and pepper to taste

Heat olive oil in large saute pan with onion and cook until onions are slightly soft. Add sweet potatoes and cook on medium to medium high until slightly brown. Add rosemary and orange juice. Season with salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes, until the potatoes are tender and the liquid is mostly cooked down.