| 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.
A Message from our Provider:
“God specializes in surprise endings”