| 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 <kitpath@earthlink.net> on Jan 21,
1999, converted by MM_Buster v2.0l.
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