• 8servings
  • 60minutes
  • 221calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, B9, B12, C, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pound(s) sweet potatoes , quartered Water

  2. 3 tablespoon(s) vegetable oil

  3. 1/2 cup(s) slivered almonds

  4. 2 pound(s) onions , sliced thinly in rounds Salt

  5. Freshly ground pepper

  6. 1 bunch(es) flat-leaf parsley , chopped 2 teaspoon(s) sugar

  7. 1 tablespoon(s) sugar

  8. 1 teaspoon(s) ground cinnamon

  9. 1/2 cup(s) raisins

Instructions Jump to Ingredients ↑

  1. In a medium pot over high heat, cover sweet potatoes with water. Bring to a boil, then reduce heat to medium-low and simmer until soft, about 15 minutes. Drain, let cool, then cut into small pieces.

  2. Meanwhile, in a large skillet over medium heat, heat oil. Add almonds and cook until golden. With a slotted spoon, transfer to a plate; reserve. In same pan over medium heat, sauté onions until translucent. Add salt to taste, 2 tablespoons parsley, 2 teaspoons sugar, cinnamon, and raisins; cook for about 30 minutes.

  3. In a bowl, fold onions into potatoes. Season with pepper and more salt, and sprinkle with remaining parsley, almonds, and, if desired, remaining 1 tablespoon of sugar. Serve hot.


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