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8 servings
suggest servings
| 2 | cups | pumpkin | peeled, cubed |
| 2 | cups | sweet potatoes, or yams | cubed |
| 3 | tablespoons | onion | chopped |
| 1 | tablespoon | vegetable oil | |
| 1 | each | lemon | juiced |
| 1/2 | teaspoon | cloves | |
| 1 | teaspoon | salt | |
| 1 1/2 | cups | coconut milk | |
| 1 | teaspoon | cinnamon |
Fry the onion into oil until golden.
Combine with the pumpkin and the sweet potatoes in a heavy pot.
Add lemon juice, cloves, salt and 1 c coconut milk.
Cover and simmer for 10 minutes.
Uncover, stir gently and add cinnamon.
Cook a further 15 to 20 minutes.
Stir often to prevent sticking.
Add more milk if necessary.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 8.0g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 322mg | 13% |
| Total Carbohydrate 18.0g | 6% |
| Dietary Fiber 4.0g | 15% |
| Sugars 6.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 383% | Vitamin C | 27% | |
| Calcium | 5% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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It's a lazy, rainy, Sunday morning and you want a no fuss lunch for the family. You've got cold cuts on hand so sandwiches become the obvious answer. As you...
This is an amazing recipe, nothing but good reviews from people who have tried it.
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