| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Side dishes, Holidays |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Unpeeled sweet potatoes |
| 3/4 |
lb |
Ripe bannanas |
| 1 |
c |
Chopped fresh cranberries |
| 1/4 |
c |
Coarsely chopped walnuts |
| 1/4 |
c |
Firmly packed brown sugar |
| 1 |
tb |
Water |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
INSTRUCTIONS
Pierce potatoes with a fork. Arrange in a circle on paper towels in
microwave oven. Microwave at HIGH 12 to 14 minutes, rearranging potatoes a
quarter-turn every three minutes. Let stand 10 minutes. Carefully peel
potatoes, and cut into 1/2-inch-thick slices. Cut bananas into
1/2-inch-thick slices. Arrange potaato and banana slices alternately in the
bottom of an 11- x 7 x 2-inch baking dish, overlapping slices; set aside.
Combine cranberries and next 5 ingredients in a bowl; spoon over the potato
mixture. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 4
minutes or until cranberries are tender. Let stand, covered, 2 minutes.
Serve immediately. Yield: 8 servings (serving size: 1/2 cup). 150 calories
(16% from fat), 2.6 grams fat, 0 mg cholesterol and 11 mg sodium.
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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