Tangy Sweet Potatoes

I made a big batch of my tangy sweet potatoes. I'm not one for sweet or maple flavored sweet potatoes. I can't remember where I found this recipe, but I've changed it from the original anyway.

3 medium sweet potatoes
2 Tablespoons olive oil
2 Tablespoons minced onions
2 teaspoons minced garlic
1 Tablespoon garam masala (available in the spice aisle)
the juice from 14 oz. can mandarin oranges

1. Peel and cut sweet potatoes into cubes.
2. Heat olive oil in a large fry pan and add all ingredients.
   
3. Saute until potatoes are tender.
   

As you can see, I used the juice from a mandarin orange can that I had drained a while ago and froze the juice. I didn't bother defrosting, as it melted fast.

This recipe is quick and easy. I served some to myself and some to the toddlers (they LOVED it). I had a lot left over, so I put them in Ziploc containers and into the freezer. For upcoming meals I will toss a container-full into a mini crock pot to thaw and heat.

This post is being linked to:

• Monday Munchies at tHe KrAzy kItChEn
• Tempt My Tummy Tuesdays at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table at All The Small Stuff