Moroccan Sweet Potatoes

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From Jaffrey's newest book

 

 

* Exported from MasterCook *

 

Sweet Potatoes with Raisins and Cinnamon (Moroccan)

 

Recipe By :Madhur Jaffrey

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons olive oil

1 cinnamon stick (2-inch)

1 6-oz each onion (peeled) -- halved lenghtwise, slice crosswise

into very fine half rings

3 6-oz each red sweet potatoes (peeled) -- cut into chunky slices

(about 1-in thick by 1 inch wide by

1.5-inches long)

3/4 cup water

1/2 teaspoon salt

1/2 teaspoon ground ginger

3 tablespoons golden raisins

1/8 teaspoon cayenne -- or double to taste

1 teaspoon sugar -- or double to taste

 

Put the oil in a wide saute pan or large frying pan and set over medium-high

heat. When hot, put in thecinnamon stick and the onion.

 

Saute for about 3 minutes, or until the onion has lost much of it’s water. Add

the sweet potatoes and stir. Continue to saute another 6 to 7 minutes, or until

the onion begins to turn light brown and the sweet potatoes have also picked up

a little color.

 

Add 3/4 cup of water, the salt, ginger, raisins, cayenne, and sugar. Bring to a

boil. Turn the heat down to low, cover, and cook gently for 7 to 9 minutes, or

until the sweet potatoes are tender. There should be almost no liquid left in

the pan, except for a little oil. (If there is, uncover and boil the liquid

off.) Serve hot.

 

Description:

" Sakina El Alaoui’s " Patates Douces " "

Cuisine:

" North Africa "

Source:

" Madhur Jaffrey's World Vegetarian by Madhur Jaffrey "

S(Email From):

" kitpath 12/99 "

 

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Per serving: 297 Calories (kcal); 17g Total Fat; (50% calories from fat); 2g

Protein; 36g Carbohydrate; 0mg Cholesterol; 283mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3

1/2 Fat; 0 Other Carbohydrates

 

NOTES : I like to prepare this heavenly dish at holiday time. Its color and

flavor brings so much life to the table. Featuring delicious caramelized onions

and plump raisins, this dish may be served with dark greens, rice, and any dish

of beans or split peas. I have found it offers a unique possibility at

Thanksgiving time for those looking for variations on the theme of candied sweet

potatoes. Some people like to sprinkle a generous pinch of ground cinnamon over

the top before serving.

 

Nutr. Assoc. : 0 2705 4288 5215 0 0 0 0 0 0 0

 

 

-:-

Pat Hanneman of Kitchen Path recipes:

http://home.earthlink.net/~kitpath/y of MasterCook Resources (McRn)