| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Potatoes |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sweet potatoes; peeled and cut into 1/2 inch cubes |
| 2 |
c |
Chopped onions |
| 1 |
lg |
Red bell pepper; finely chopped |
| 1/3 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/4 |
c |
Chopped fresh chives |
INSTRUCTIONS
1. In large nonstick skillet, combine all ingredients except chives. Bring
to a boil.
2. Reduce heat to medium; cover and cook 13 to 15 minutes or until potatoes
are tender. Sprinkle with chives.
Calories: 82 (3% from fat) Fat: .3g Cholesterol: 0mg Carbohydrate: 19g
Fiber: 3g Sodium: 143mg
NOTES : I ended up using 2 pans since it wouldn't fit into 1 nicely. I
also found that I needed to use more water, approximately 1 cup per pan
which cooked off.
Recipe by: Fast & Healthy, December 1997
Posted to EAT-LF Digest by Lisa Whittington <esordliw@pacbell.net> on Apr
15, 1998
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