Start to finish: 30 minutes (20 active)
Servings: 6
1/2 cup finely chopped onion
3 tablespoons extra-virgin olive oil
2 pounds sweet potatoes, peeled and coarsely shredded, preferably using the grating disk of a food processor
Kosher salt
1/2 teaspoon smoked paprika
1/3 cup toasted chopped pistachios
1/3 cup chopped dried dates
1 1/2 tablespoons fresh lemon juice
2 tablespoons shredded fresh mint
In a large skillet cook the onion in the oil over medium heat, until softened, about 5 minutes. Add the sweet potatoes and a hefty pinch of salt, increase the heat to medium-high, cover, and cook, stirring, occasionally, until the potato is tender, about 5 minutes. Stir in the paprika, pistachios, dates, lemon juice and mint; add salt to taste.
Nutritional information per serving: 254 calories; 82 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 167 mg sodium; 41 g carbohydrate; 6 g fiber; 13 g sugar; 4 g protein.
Sara Moulton, Associated Press
