| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime4 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Sweet potatoes |
|
|
Scrubbed and quartered; (skin on) |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 6 |
|
Cloves garlic; thinly sliced |
| 1 |
|
Scotch bonnet chile; seeded and minced |
| 1 |
md |
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
6 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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