| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Diabetic, Lowfat, Side dishes |
4 |
Servings |
INGREDIENTS
| 4 |
|
Sweet potatoes |
| 2 |
c |
Crushed pineapple in juice |
| 2 |
t |
Cinnamon |
| 1 |
t |
Nutmeg |
| 1 |
T |
Slivered almonds, for |
|
|
garnish |
INSTRUCTIONS
Forget the gobs of butter and brown sugar. Pineapple and spices add
flavor but not unwanted calories and fat. 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. After
completing either method of cooking, let the potatoes cool and then
gently peel them. Mash the potatoes with the pineapple and spices.
Place in a 1 quart casserole dish and top with slivered almonds. 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 <kitpath@earthlink.net> on Jan 21, 1999,
converted by MM_Buster v2.0l.
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