1. Place sweet potatoes with water to cover in a large saucepain. Simmer for 15 - 17 minutes until just tender. Drain, set aside.
2. If making for more than 6 servings, heat broth in two large skillets over merdium heat. Divide ingredients and cook garlic, onion, celery and peppers for about 4 minutes. Add paprika, salt and black pepper and continue to cook for 5 minutes until vegetables are soft. If necessary, add a bit more broth. Add sweet potatoes and cook to heat through.
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 18 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 122.8mg||4 %|
|Potassium 682.3mg||18 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 20.9g|
|Protein 6.5g||9 %|
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Calories per serving: 143
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