Yield: 1 servings
Measure | Ingredient |
---|---|
3 ounces | Sweet potato |
3 ounces | Carrot; sliced |
1½ ounce | Pine nuts |
1 ounce | Pineapple, crushed, canned, unsweetened in its own juice |
½ teaspoon | Cinnamon |
3 ounces | Mung beans; cooked |
Preheat oven to 400 degrees. Pierce sweet potato with fork and place in oven for 45 minutes. When potato cools, cut into ½-inch cubes.
Steam carrots for 8 minutes. Combine potato and carrots. Ad remaining ingredients and mix well. Serve cool or at room temperature.
From DEEANNE's recipe files