Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

"I got the idea for this recipe one night when I was determined to cook something Caribbean. This is a colorful and flavorful side dish, great when served with grilled jerked meat, or it can stand alone as a meatless entrée." -CL Reader

Recipe by Cooking Light March 2002

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Credit: Randy Mayor; Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes. Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender. Add zucchini; cook 2 minutes.

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Nutrition Facts

187 calories; calories from fat 14%; fat 2.9g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 3.6g; carbohydrates 37.8g; fiber 5.7g; iron 1.2mg; sodium 150mg; calcium 47mg.
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