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Spicey Sweet Potato Medly Recipe

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This recipe for Spicey Sweet Potato Medly, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Warns Tomell (1929-2000)
Added: Thursday, August 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
1 med. onion, sliced
2 garlic cloves, crushed
1 tsp. ground coriander
1-1/2 tsp. cumin
1 tsp. salt
1/4 tsp. red pepper
1-1/2# sweet potatoes (about 2 midium) peeled and cut into 3/4-inch slices
1 can stewed tomatoes
1 C. bulgur
2-1/2 C. chicken broth
1 can garbanzo beans, drained and rinsed
1/2 C. dark raisins
1 C. loosely packed fresh cilantro leaves, chopped
1 C. plain low-fat yogurt

Directions:
Directions:
Saute onion in olive oil for about 8 minutes or until tender and golden. Add garlic and spices and saute 1 minute more, stirring constantly.
Add potatoes, tomatoes bulgur and water.
Heat to boiling, reduce heat and cover and simmer for about 20 minutes. Stir in remainder of ingredients except yogurt. Heat thoroughly. Ladle in bowls and top each with a good size dollup of yogurt.
Enjoy!

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour or less.
Personal Notes:
Personal Notes:
Marian and Paul raised sweet potatoes and she made their own stewed tomatoes.
This was a dish she discovered and they enjoyed after their boys had all grown up and left home.

 

 

 

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