蜜汁蔓越梅紅薯 Maple-Cranberry Sweet Potatoes


材料 Ingredients

紅薯 Sweet Potato 4 磅 lb (1.8 公斤 kg) 純楓糖 Pure maple syrup 1 杯 cup 鹽 Salt 1+1/3 小匙 tsp 新鮮蔓越莓 Fresh cranberry 1-1/2 杯 cup 牛油 Butter 3 大匙 Tbs

食譜來源 Recipe source: Kate Mathis‘s Maple-Cranberry Sweet Potatoes


做法

1.	紅薯削皮後橫向切成1"(2.5cm)厚片。
2.	鍋裡水煮滾後放進1小匙鹽和紅薯(水要蓋過紅薯)，加蓋用中火煮到用叉子可以很容易插進去的程度，約15分鐘。撈出紅薯濾乾水份，放在一旁待涼。
3.	楓糖在小鍋裡煮滾後，用中火煮到只剩下一半，大約10分鐘。加入越蔓莓，1/3小匙鹽和牛油。繼續煮到越蔓莓爆開，約5分鐘。
4.	把紅薯片重疊排在陶製或玻璃製的淺烤盤裡。再將蔓越莓糖漿淋在上面。
5.	烤箱預熱到400˚F(205˚C)。
6.	將紅薯放進烤箱烤到熱透，約20分鐘。

PROCEDURE

1.	Peel and cut the sweet potatoes crosswise into 1"(2.5cm) slices.
2.	Bring half pot of water to boil then add 1 tsp of salt and sweet potatoes (The water needs to cover the sweet potatoes.). Cover and cook over medium heat until a fork can easily insert, approx. 15 minutes. Drain the water and set the sweet potatoes aside to cool down.
3.	Place the maple syrup in a small pot and bring it to a boil. Turn the heat down to medium and cook until reduced to half, approx. 10 minutes. Add the cranberries, 1/3 tsp of salt and butter. Continue to cook until the cranberries pop, approx. 5 minutes.
4.	Arrange and overlap the sweet potatoes slices on a shallow ceramic or glass baking dish. Sprinkle with the cranberry syrup.
5.	Preheat the oven to 400˚F(205˚C).
6.	Bake until the sweet potatoes are heated through, approx. 20 minutes.

最後更新 (Last Update): 11/25/2016
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