| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | *mccartney, Vegetables, Yams | 3 | Servings | |
INGREDIENTS
| 4 | Sweet potatoes, peeled | |
| 3 | T | Margarine |
| 1 | Orange, grated rind and | |
| juice | ||
| 1/4 | c | Brown sugar, may be doubled |
| 2 | T | Chopped fresh parsley OR |
| chives | ||
| 1998 | neman/McBuster, PER SERVING: 294 CALS 12 G FAT |
INSTRUCTIONS
Cook the sweet potatoes in boiling water for 10-15 minutes or until they are tender. Drain well. Slice them or cut into cubes. Heat the margarine in a frying pan and add the sweet potatoes. Toss over a moderate heat until the potatoes are coveted with margarine, then add the orange rind and juice, the sugar and herbs. Heat, stirring and tossing, and serve immediately. Notes: Serve from two to three. Sweet potatoes are loaded with beta carotene. Boil them in the same way as ordinary potatoes, as in this recipe. You can also bake them in their jackets (they don't take as long as ordinary potatoes), roast them, or make them into chips to serve with soured cream. Recipe by: LINDA'S KITCHEN by Linda McCartney (Little, Brown) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 102
Total Fat: 11.5g
Cholesterol: 0mg
Sodium: 134.9mg
Potassium: 103.5mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 3g
Protein: <1g