Enjoy this sweet and only mildly spicy side dish, from Wish Upon A Dish, with grilled foods in the summer, braised meats in the fall and winter, and Easter ham or roast chicken in the spring. If by some miracle you have leftovers, toss ‘em in a salad.
Spicy Sweetpotatoes and Peas
Serves 4 to 6
1 tablespoon honey
1 chipotle pepper (from a can of chipotle peppers in adobo sauce), minced
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
3 tablespoons cider vinegar, divided
2 tablespoons cooking oil
1 1/4 pounds orange-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 4 cups)
1 onion, chopped
1/4 cup water
1 tablespoon unsalted butter
1/4 teaspoon salt
3/4 cup fresh or frozen peas
In a small bowl, combine the honey, chipotle, cardamom, cinnamon, and 2 tablespoons of the vinegar. Set aside.
In a large skillet over medium-low heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Increase the heat to medium-high and cook, stirring frequently to prevent sticking, for 5 minutes.
Add the onion, peas (if using fresh), water, butter, salt, and remaining 1 tablespoon of vinegar and cook, stirring frequently, until the onion begins to brown, about 5 minutes.
Add the honey mixture and peas (if using frozen) and cook, stirring constantly, until the vegetables are tender and heated through. Serve hot.