6 SERVINGS LACTO These spicy sweet potatoes make a great side dish with scrambled tofu. Place sweet potatoes in large saucepan and cover with water. Add salt and bring to boil over medium-high heat. Cook until potatoes are tender but still firm, 7 to 8 minutes. Drain and let cool. Peel cooked sweet potatoes and dice into 1/2- by 3/4-inch cubes. In large skillet, heat oil and butter over medium heat. Add garlic and chile pepper and cook, stirring often, 1 minute. Increase heat to high and add corn, onion and green onions. Stir well to coat and season with salt and pepper. Cook, stirring occasionally, until corn is nicely charred, about 5 minutes. Gently stir in diced sweet potatoes, being careful not to crumble them. Reduce heat to medium and cook until potatoes are browned, about 10 minutes. PER SERVING: 279 CAL.; 3G PROT.; 12G TOTAL FAT (4G SAT. FAT); 43G CARB.; 11MG CHOL.; 124MG SOD.; 4G FIBER. By Kathleen
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 46 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 10.2mg||3 %|
|Sodium 130.7mg||5 %|
|Potassium 609.1mg||16 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 27.9g|
|Protein 2.7g||4 %|
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Calories per serving: 186
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