SPICES may be ground and combined in an electric grinder or by hand. Makes 6 tbs. 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, 6.5 g fat, 11.2% Recipe by: Mollie Katzens Vegetable Heaven (Hyperion, Oct97)
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|Serving Size: 1 Serving (521g)|
|Recipe Makes: 8|
|Calories from Fat: 35 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 127mg||4 %|
|Potassium 1180.5mg||31 %|
|Total Carbohydrate 96.8g||28 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 87.6g|
|Protein 10.3g||15 %|
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Calories per serving: 454
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