Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Sweet potatoes |
\N \N | Scrubbed and quartered; (skin on) |
½ teaspoon | Salt |
2 tablespoons | Olive oil |
2 tablespoons | Butter |
6 \N | Cloves garlic; thinly sliced |
1 \N | Scotch bonnet chile; seeded and minced |
1 medium | Red onion; sliced |
6 \N | Green onions; (white part only), |
\N \N | Thinly sliced |
2 cups | Fresh corn kernels; (3 or 4 ears) |
\N \N | Salt and freshly ground black pepper |
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 ½- by ¾-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@...> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 83 Converted by MM_Buster v2.0l.