Free Recipe Moroccan Sweet Potatoes And Vegetables
Recipe Type: J Recipes
Recipe Preparation: bake
Cooking Ingredients for Moroccan Sweet Potatoes And Vegetables Recipe
4 lg Onions; sliced thickly
2 tb Oil
1/3 c Chickpeas; dried soaked in
-water overnight
1 lb Acorn squash; peeled OR
-pumpkin OR carrots, peeled
1 Sweet potato; up to 2 OR yam
1/4 c Raisins; up to 1/3 cup
1/4 c Sugar
2 ts Cinnamon
Moroccan Sweet Potatoes And Vegetables Preparation
1. Preheat oven to 400 F. 2. Saute the onions in the oil until golden. 3. Place the chick peas and onions in the bottom of a greased oblong casserole. Cover with the remaining vegetables. Sprinkle with the sugar and cinnamon, and add a little oil if desired. 4. Bake for 25 minutes or until well browned. Serve with couscous or a simple roast. Serves 10-12. Parve. Each of 12 servings contains: 108 Calories 2.8 g fat 20.1 g carbohydrate 2.5 g fibre 21.8 % calories from fat Serving Ideas : Serve on Rosh Hashanah NOTES : Formatted in MasterCook 4.07 by Ellen Pickett <ellen@qnetix.ca> 1999-June-13. The recipe does not indicate whether the vegetables, other than the onions, are to be cut in any way before cooking. posted to Eat-lf by Ellen Pickett <ellen@qnetix.ca> 1999-September-10. Recipe by: Joan Nathan, The Jewish Holiday Kitchen, p104-105 Posted to EAT-LF Digest by Ellen Pickett <ellen@qnetix.ca> on Sep 14, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
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