!!! My website has
moved: please update your bookmarks to debunix.net !!!
Sweet-Potato and Pecan Pasta
A combination that just
worked--easily cooked in a wok.
1 sweet potato, cut into 1/4" dice
1/4 C pecans, chopped coarsely
2-4 T sherry or rice wine
1 T olive oil
pepper
salt
cooked pasta for one
optional:
grated dry cheese, such as dry jack
or parmesan
Stir the sweet potato and pecans in the oil to saute briefly.
Add the sherry, cover and let steam until the sweet potato is tender.
Uncover, sprinkle with salt and pepper to taste, and turn up the heat
to evaporate the sherry and carmelize the sweet potatoes.
Serve over pasta, topped with a touch of cheese if desired.
Return
to Recipe Index
Return
to Diane's Food Page
Return to Diane's Home Page