Sweet potatoes and spinach in spiced orange sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil; or more |
| 3 | cups | Chopped onion |
| 3 | tablespoons | Allspice |
| 2 | teaspoons | Salt |
| 2½ | tablespoon | Minced garlic |
| 8 | cups | Sweet potato; or yams, peeled and cubed |
| 3 | cups | Orange juice |
| 1½ | cup | Dried sugar plums; or prunes, pitted and sliced (fresh fruit may be used) |
| 1 | pounds | Fresh spinach; stemmed (or 10-oz frozen, thawed) |
| 1 | tablespoon | Coriander seed |
| 1 | teaspoon | Cardamom; pods (1 to 2) |
| 1 | tablespoon | Cumin seed |
| 2 | teaspoons | Cinnamon |
| 2 | teaspoons | Turmeric |
| 2 | teaspoons | Ground ginger |
| ½ | teaspoon | Ground cloves |
| ¼ | teaspoon | Black pepper |
| 8 | cups | Cooked basmati rice |
| 6 | tbs. | |
Directions
PERSIAN ALLSPICE
TO SERVE
SPICES may be ground and combined in an electric grinder or by hand. Makes Heat oil in large, deep pot. Add onion, 3 tablespoons Persian Allspice and 1 tsp. salt, saute for about 5 minutes over medium heat.
Stir in the garlic, sweet potatoes, orange juice and remaining salt. Cover and cook over medium heat, stirring occasionally until the sweet potatoes are tender, about 30 minutes.
Add fruit and spinach and give it a good stir. Cover and cook over low for 10 minutes.
Serve hot, over or next to plain cooked basmati rice or a pilaf. Serves 6 to 8, prep is 1 hr. PER SERVING: 507 cals, 6½ g fat, 11⅕% Recipe by: Mollie Katzen's Vegetable Heaven (Hyperion, Oct97)