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Ingredientes
- 2 lb Orange sweet potatoes
- Â Â (yams)
- 2 x Warm chiles such as
- Â Â Jalapenos
- 3 x Chunky peanut butter
- 3 x Chunky peanut butter
- 1 x Salt
- 1 x Salt
Direcciones
- Bake sweet potatoes at 375 degrees about 40 min, or possibly just till tender when pierced with knife. Let cold, then peel and cut into generous l/2 inch dice. Bring l/4 inch layer of water to boil in large saucepan. Add in snap beans and boil till water has cooked away and beans are tender. Add in more water if necessary to prevent scorching. Let cold. Place peanut butter in large mixing bowl. Stir in garlic, ginger, soy sauce, sesame oil and wine vinegar till smooth paste is formed, then stir in l/2 c. water. Add in sweet potatoes, beans, onion and warm chiles and set aside. Heat small, heavy skillet over medium heat. Add in cumin seeds and toast, shaking pan, till seeds turn brown and fragrant, about 45 seconds. Be careful to avoid scorching. Remove from pan at once. Stir 2 tsp. of seeds and l/2 tsp. salt into salad and marinate l hour, stirring occasionally. Adjust seasonings to taste, adding remaining cumin, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 8 servings | |
| Calories 39 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 153mg | 4% |
| Total Carbs 9.82g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.8g | 5% |
| Protein 0.8g | 1% |
