Moroccan sweet potatoes and vegetables

Yield: 12 servings

Measure Ingredient
4 larges Onions; sliced thickly
2 tablespoons Oil
⅓ cup Chickpeas; dried soaked in water overnight
1 pounds Acorn squash; peeled OR pumpkin OR carrots, peeled
1 \N Sweet potato; up to 2 OR yam
¼ cup Raisins; up to 1/3 cup
¼ cup Sugar
2 teaspoons Cinnamon

1. Preheat oven to 400 F.

2. Saute the onions in the oil until golden.

3. Place the chick peas and onions in the bottom of a greased oblong casserole. Cover with the remaining vegetables. Sprinkle with the sugar and cinnamon, and add a little oil if desired.

4. Bake for 25 minutes or until well browned. Serve with couscous or a simple roast.

Serves 10-12. Parve.

Each of 12 servings contains:

108 Calories

2⅘ g fat

20⅒ g carbohydrate

2½ g fibre 21⅘ % calories from fat Serving Ideas : Serve on Rosh Hashanah NOTES : Formatted in MasterCook 4.07 by Ellen Pickett <ellen@...> 1999-June-13. The recipe does not indicate whether the vegetables, other than the onions, are to be cut in any way before cooking. posted to Eat-lf by Ellen Pickett <ellen@...> 1999-September-10.

Recipe by: Joan Nathan, The Jewish Holiday Kitchen, p104-105 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Sep 14, 1999, converted by MM_Buster v2.0l.

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