| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime4 | 6 | Servings |
INGREDIENTS
| 2 | lb | Sweet potatoes |
| Scrubbed and quartered | ||
| skin on | ||
| 1/2 | t | Salt |
| 2 | T | Olive oil |
| 2 | T | Butter |
| 6 | Cloves garlic, thinly sliced | |
| 1 | Scotch bonnet chile, seeded | |
| and minced | ||
| 1 | Red onion, sliced | |
| 6 | Green onions, white part | |
| only | ||
| Thinly sliced | ||
| 2 | c | Fresh corn kernels, 3 or 4 |
| ears | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
SERVINGS LACTO These spicy sweet potatoes make a great side dish with scrambled tofu. Place sweet potatoes in large saucepan and cover with water. Add salt and bring to boil over medium-high heat. Cook until potatoes are tender but still firm, 7 to 8 minutes. Drain and let cool. Peel cooked sweet potatoes and dice into 1/2- by 3/4-inch cubes. In large skillet, heat oil and butter over medium heat. Add garlic and chile pepper and cook, stirring often, 1 minute. Increase heat to high and add corn, onion and green onions. Stir well to coat and season with salt and pepper. Cook, stirring occasionally, until corn is nicely charred, about 5 minutes. Gently stir in diced sweet potatoes, being careful not to crumble them. Reduce heat to medium and cook until potatoes are browned, about 10 minutes. PER SERVING: 279 CAL.; 3G PROT.; 12G TOTAL FAT (4G SAT. FAT); 43G CARB.; 11MG CHOL.; 124MG SOD.; 4G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999. Recipe by: Vegetarian Times, June 1998, page 83 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 340
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 60.4mg
Sodium: 442.1mg
Potassium: 564.3mg
Carbohydrates: 39.8g
Fiber: 5.2g
Sugar: 11.2g
Protein: 21.5g