In a medium non-stick frying pan over medium heat, heat vegetable broth until very hot. Meanwhile, grate sweet potato. Chop carrots. Chop scallions. Add the sweet potato, carrots, scallions and stir-fry for 2 minutes until the carrots are hot but still crisp. Add cinnamon and nutmeg to flavor. Season with salt and pepper. To serve, top with a dollop of sour cream. Approximately 8 minutes. Per serving (excluding unknown items): 254 Calories; 2g Fat (6% calories from fat); 6g Protein; 56g Carbohydrate; 1mg Cholesterol; 515mg Sodium By Patty
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|Serving Size: 1 Serving (1097g)|
|Recipe Makes: 1|
|Calories from Fat: 25 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.9mg||2 %|
|Sodium 2957.4mg||102 %|
|Potassium 1348.4mg||35 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 50.8g|
|Protein 6g||9 %|
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Calories per serving: 289
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