| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Yams, *mccartney |
3 |
Servings |
INGREDIENTS
| 4 |
md |
Sweet potatoes; peeled |
| 3 |
tb |
Margarine |
| 1 |
|
Orange; grated rind and juice |
| 1/4 |
c |
Brown sugar; may be doubled |
| 2 |
tb |
Chopped fresh parsley OR chives |
INSTRUCTIONS
1. Cook the sweet potatoes in boiling water for 10-15 minutes or until they
are tender. Drain well. Slice them or cut into cubes.
2. 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.
3. 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.
1998 Hanneman/McBuster (PER SERVING: 294 CALS, 12 G FAT)
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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