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Suggest a better descriptionJulienne the sweet potatoes with a potato peeler. Soak the strips for ten minutes in a bowl of water and the lemon juice, then dry on towels. This prevents the potato slices from turning color before frying. Place the slices into the hot oil, a few at a time, and cook until lightly browned and crisp. Drain on paper towels, season with salt and serve. Serves 4. Comments: Sweet potatoes are a staple in the South. If possible, boil or bake sweet potatoes in their skin and then peel them, as some varieties can take on an unappealing grayish tone if cooked peeled. Boiled, peeled sweet potatoes will keep well for up to a month in a cool, dry, airy place. Combine sweet potatoes with russet potatoes for incredible, just sweet enough mashed potatoes. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 149 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 4 servings | ||
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Calories: 56 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.8mg | 1 % | |
Potassium 220.3mg | 6 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 11.2g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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