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Sweet potatoes



Steam or boil the sweet potatoes and carrots for about 10 minutes or until tender. In a saucepan combine the syrup, cranberries, allspice, and salt and cook on medium heat for about 5 minutes. Add the arrowroot/water mixture and gently stir in half the parsley and vegetables. Cook another 1-2 minutes or until mixture is heated thoroughly.

Transfer to a serving dish, top with remaining parsley and serve hot.