| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Diabetic, Lowfat, Side dishes | 4 | servings | ||
INGREDIENTS
| 4 | Sweet potatoes | |
| 2 | c | Crushed pineapple in juice |
| 2 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1 | tb | Slivered almonds; for garnish |
INSTRUCTIONS
Forget the gobs of butter and brown sugar. Pineapple and spices add flavor but not unwanted calories and fat. 1. In a large saucepan, boil the unpeeled sweet potatoes over medium head for 45 minutes or until you can pierce them easily with a fork; or bake them directly on the rack in a preheated 375 degree oven for 45 minutes to 1 hour. 2. After completing either method of cooking, let the potatoes cool and then gently peel them. 3. Mash the potatoes with the pineapple and spices. 4. Place in a 1 quart casserole dish and top with slivered almonds. 5. Bake for 20 minutes at 350 degrees. Makes 4 servings (193 cals, 2g fat, 8% cff). Robyn Webb: A Pinch of Thyme. ADA recommended http://www.robynwebb.com/recipes/recipes.html Pyramid: 1+1/2 veg, 1 fruit, (fat from nuts) Recipe by: Robyn Webb (1997) Posted to EAT-LF Digest by PatHanneman <[email protected]> on Jan 21, 1999, converted by MM_Buster v2.0l.
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