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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (273g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch fresh ginger |
||
| Calories 369 | ||
| Calories from Fat 160 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.9g | 27% | |
| Saturated Fat 11.2g | 55% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 171mg | 57% | |
| Sodium 201mg | 8% | |
| Potassium 707mg | 20% | |
| Total Carbohydrate 44.9g | 14% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 17.2g | ||
| Protein 9.1g | 18% | |
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Ingredients
- 1 teaspoon olive oil
- 20 ounces sweet potatoes, peeled and coarsely grated
- 1 inch fresh ginger, peeled and grated
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 jalapeno pepper, deseeded and chopped
- 3 ounces desiccated coconut
- 3 eggs, beaten
- 1/2 cup sour cream
- salt & freshly ground black pepper, to taste
Directions
1
Pre heat oven to 325 F.2
Heat the olive oil in a frying pan and gently fry the onions, ginger and garlic for 3 minutes until onions are transparent.3
In a large bowl, mix the remaining ingredients together then add the onion mixture.4
Pour into a greased 8 inch square ovenproof dish and bake for about 1 hour 5 minutes to 1 hour 15 minutes, when the bake will be set and golden.5
If serving hot, allow to rest for about 5 minutes before serving.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes > Yam/Sweet Potato
- Cuisine > North American
- Preparation > Time to Make > < 4 hours
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Saturn
On Jun 13, 2006
This was great. Weird to us, but enjoyed all the same. I used a can of sweet potatoes instead of fresh. I chopped the chunks up into smaller pieces. But not too small as I didn't want it to become mush. It was nice to have the little pieces of sweet potato here and there. I will make this again for sure!
From: poodlebone
On Mar 26, 2006
I made half of the recipe. I didn't have any jalapeno peppers so unfortunately had to leave that out. I made mine lower fat by using Egg Beaters instead of whole eggs; reduced fat sour cream; and my coconut was also reduced fat. This brought the fat down to 8 grams per serving as a side dish. I calculated my 1/2 recipe as 4 servings. Looking forward to the leftovers tomorrow!
From: Baby Kato
On Mar 7, 2006
This makes a lovely side dish. It was a wonderful addition to the chicken I cooked. I enjoyed the many different textures and flavours in this dish. It is very flavourful and filling. Thank you for sharing.
From: Kumquat the Cat's friend
On Mar 6, 2006
Excellent! Liked the jalapeno/coconut/sweet potato combination. Served as a vegetarian main dish meal. I tried out my new mandolin on this recipe, slicing a medium/large sweet potatoe (about 19 ounces) on a 3 mm setting. Maybe because I was trying out my mandolin for the first time, prep time took me more like 1 hour. Instead of sour cream I used low fat yogurt and used sweetened desiccated coconut because that's what I had on hand, otherwise no changes on the ingredients. I baked at 350 for 1 hour, and it was perfectly set! BF liked this too, thanks very much and good luck!
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