| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | March 1995 | 1 | servings | |
INGREDIENTS
| 1 | lb | Sweet potatoes; (about 2 medium) |
| 1 1/2 | tb | Vegetable oil |
| 1/2 | ts | Ground cumin |
| 1/4 | c | Minced scallion |
| 1 | ts | Fresh lemon juice; or to taste |
INSTRUCTIONS
Peel sweet potatoes and quarter length-wise. In a food processor shred sweet potatoes. In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute sweet potatoes with cumin and salt and pepper to taste, stirring, until just tender, about 3 minutes. Stir in scallion and lemon juice. Serves 2. Gourmet March 1995 Converted by MC_Buster. Per serving: 537 Calories (kcal); 22g Total Fat; (35% calories from fat); 6g Protein; 82g Carbohydrate; 0mg Cholesterol; 48mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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