Brussels Sprouts With Pecans And Sweet Potatoes - cooking recipe

Ingredients

1 1/2 cups sweet potatoes, peeled, cut in 1 inch cubes
3/4 lb Brussels sprout, cut in half
1 tablespoon butter
1/2 medium onion, chopped
1 -2 garlic clove, minced
1/4 cup chicken stock
4 teaspoons brown sugar or 4 teaspoons honey
1/4 teaspoon cinnamon
2 tablespoons pecan pieces, toasted

Preparation

Place the potatoes in a medium size saucepan, add enough water to cover, cover and bring to a boil; cook until potatoes pierce easily when pierced with a fork drain and reserve.
Rinse the sprouts under running water, removing any yellowed or wilted outside leaves, cut in half and place in a microwave safe dish; microwave for 5 to 6 minutes stirring 2 to 3 times, drain and set aside.
In nonstick skillet, melt the butter, saute onion and garlic just until tender.
Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.