Sweet potatoes and spinach in spiced orange sauce

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil; or more
3 cups Chopped onion
3 tablespoons Allspice
2 teaspoons Salt
2½ tablespoon Minced garlic
8 cups Sweet potato; or yams, peeled and cubed
3 cups Orange juice
1½ cup Dried sugar plums; or prunes, pitted and sliced (fresh fruit may be used)
1 pounds Fresh spinach; stemmed (or 10-oz frozen, thawed)
1 tablespoon Coriander seed
1 teaspoon Cardamom; pods (1 to 2)
1 tablespoon Cumin seed
2 teaspoons Cinnamon
2 teaspoons Turmeric
2 teaspoons Ground ginger
½ teaspoon Ground cloves
¼ teaspoon Black pepper
8 cups Cooked basmati rice
6 tbs.

Directions

PERSIAN ALLSPICE

TO SERVE

SPICES may be ground and combined in an electric grinder or by hand. Makes Heat oil in large, deep pot. Add onion, 3 tablespoons Persian Allspice and 1 tsp. salt, saute for about 5 minutes over medium heat.

Stir in the garlic, sweet potatoes, orange juice and remaining salt. Cover and cook over medium heat, stirring occasionally until the sweet potatoes are tender, about 30 minutes.

Add fruit and spinach and give it a good stir. Cover and cook over low for 10 minutes.

Serve hot, over or next to plain cooked basmati rice or a pilaf. Serves 6 to 8, prep is 1 hr. PER SERVING: 507 cals, 6½ g fat, 11⅕% Recipe by: Mollie Katzen's Vegetable Heaven (Hyperion, Oct97)

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