Sweet Potato Patch Succotash

Last night, a Sunday evening errand turned into a long, chaotic car ride, and our family returned home way.past.bedtime with nothing yet prepared for our growling abdomens.
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I sent the children upstairs to don pajamas as I tore through the freezer and pantry, praying for the spontaneous materialization of a satisfactory Sunday dinner. Like a Medusan mad woman, I pulled, chopped, diced, sauteed, broiled–hair flowing in the wild heat of the stove. Minutes later, like a Grecian discus Olympian, I tossed the meal on the table, wiped my brow, then….gasped. {gasp!} What was this?
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The table actually looked…delightful.
Peppered with plates of darkened black bean burgers, emerald greens, pink tomatoes, snow-white onions, and an overflowing heap of coral-colored slices of sweet potatoes, I couldn’t help but stop and awe. Here was God’s green, and purple, and orange.orange.orange earth sparkling on my dinner table.
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I stared.
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I smiled.
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Then, I called to the kids come
that they might invite the bounty
the beauty
into their eager bellies.
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I believe in the power of good food. To give health. To heal. To lift the heavy heart. To make memories. To offer respite from our busy schedules. To remove us momentarily from the whirr and buzz of city life, and invite us to sit and stay a while. Smell the country.
Taste the goodness of fresh picked crop.
Remember the colors of earth, sea, sky.
Take it in.
Take it in.
Take it in.


Sweet Potato Patch Succotash
Looking for a quick way to put color, flavor, and oodles of vitamins on your dinner table?
With this recipe, you’re just minutes away from serving up a dish that looks all city, and tastes all country. Beautiful, delicious, and healthy! The sweet potatoes offer hearty doses of vitamin A, vitamin E, and fiber, while keeping the total calorie count low. Isn’t it time you do something good for you?
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Serves 2.
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1 North Carolina sweet potato, thinly sliced
1/2 c. white or yellow onion
1/4 c. brown sugar
1/4 c. butter
1 tsp. fresh ginger, sliced
1 sliced green apple
1/4 c. raisins
1 tsp. cinnamon
1/4 cup chopped pecans
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Put potatoes, onions, sugar, butter, and ginger in a deep saucepan, cover and cook over medium high heat until sweet potatoes are softened, about 5-7 minutes. Remove cover and add remaining ingredients. Stir to coat with brown sugar & butter sauce. Cover and cook 2 more minutes until heated through and apples are slightly softened. Serve immediately.
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Take It In.

8 Responses to “Sweet Potato Patch Succotash”

  1. Jaime says:

    Looks good, Brooke! Those heart shaped sweet potatoes–genius!

  2. It's All Good says:

    I guarentee you I could never be such a cooking goddess, haha! I mean I could prepare something quick, but I doubt it would be good…

  3. Noodle says:

    That looks and sounds amazing! I should always get ready to take down your recipes and file them away, ’cause I always end up doing it! (Have you considered doing a cookbook?)

  4. Sophie says:

    Beautiful, healthy, colorful…delicious. Perfect quick meal, light and yummy :).

  5. Lorna says:

    Wow, that looks so yummy. Thank you for sharing the recipe.

  6. Live.Love.Eat says:

    wow, you pulled that together so quickly? It looks beautiful!!!!

  7. Becki Madsen says:

    My talented friend, now if I came home and didn’t know what to cook- Ramen, Mac and Cheese or spaghetti would come to mind. Never this heavenly creation. I am glad I have you for food inspiration! Thanks!

  8. Sandy at God Speaks Today says:

    This looks fabulous. All my fav things. I agree…dinner is best when it’s colorful. I made homemade pizzas tonight with a huge plate of cut up fruit on the side. It was soooooo pretty.

    Blessings,
    Sandy

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