Ingredients:
1 lb sweet potatoes
1/4 cup water
1/4 TSP salt
1/8 TSP ground black pepper
1/4 cup water
1 TBSP finely chopped shallot
1 medium pear, chopped
1/2 cup fresh or frozen cranberries
1 TBSP sugar substitute
1/8 TSP ground cardamom
2 TBSP slivered almonds
Directions:
Preheat oven to 375 F. Peel sweet potatoes; cut crosswise into 1/4-inch slices. Arrange sweet potatoes in a square baking dish. Add 1/4 cup water; sprinkle with salt and pepper. Bake, covered, about 30 minutes or until potatoes are tender; drain off excess water.
In a medium saucepan combine 1/4 cup water and shallot. Simmer, covered, about 3 minutes or just until shallot is tender. Add pear and cranberries. Simmer, covered, about 5 minutes more or until pear is just tender and cranberry skins have popped. Stir in sugar substitute and cardamom.
To serve, spoon pear mixture over potatoes. Sprinkle with almonds.
1 lb sweet potatoes
1/4 cup water
1/4 TSP salt
1/8 TSP ground black pepper
1/4 cup water
1 TBSP finely chopped shallot
1 medium pear, chopped
1/2 cup fresh or frozen cranberries
1 TBSP sugar substitute
1/8 TSP ground cardamom
2 TBSP slivered almonds
Directions:
Preheat oven to 375 F. Peel sweet potatoes; cut crosswise into 1/4-inch slices. Arrange sweet potatoes in a square baking dish. Add 1/4 cup water; sprinkle with salt and pepper. Bake, covered, about 30 minutes or until potatoes are tender; drain off excess water.
In a medium saucepan combine 1/4 cup water and shallot. Simmer, covered, about 3 minutes or just until shallot is tender. Add pear and cranberries. Simmer, covered, about 5 minutes more or until pear is just tender and cranberry skins have popped. Stir in sugar substitute and cardamom.
To serve, spoon pear mixture over potatoes. Sprinkle with almonds.
