Here are two ways to make your meal a little more sweet, while still nutritious.
These two dishes both contain sweet potatoes, which are an excellent source of vitamin A (in the form of beta-carotene) and a very good source of vitamin C. These orange beauties also contain healing properties as an antioxidant food.
- Prep Time
¼ cup vegetable oil
¼ cup lime juice
1½ tablespoons sugar
1½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
½ teaspoon salt
1½ pounds sweet potatoes, julienned or coarsely grated (about 5½ cups)
½ cup toasted walnuts pieces or unsalted peanuts
¼ cup sliced scallions (green onions)
¼ cup dried cranberries (optional)
- In large bowl, whisk together oil, lime juice, sugar, ginger and salt. Stir in sweet potatoes, walnuts and scallions and cranberries if using.
- Transfer half of mixture (about 2 cups) to covered container; refrigerate overnight for day 2 variation, Asian Chicken and Sweet Potatoes.
Day One: Sweet Potato and Ginger Slaw in Lettuce Cups
On each of 4 dinner plates, place 2 Boston or iceberg lettuce cups. Spoon slaw mixture into each lettuce cup, dividing equally. Serve with grilled chicken breast, sliced diagonally, if desired.
Variation, Day Two: Asian Sweet Potato and Chicken Salad
In bowl, combine refrigerated sweet potato slaw with 3 cups shredded cooked chicken, 1 tablespoon hoisin sauce and 2 teaspoons toasted sesame oil or to taste. Serve over bed of mixed greens, if desired.
Contributed by:North Carolina Sweet Potato Commission