Sweet Potato Pudding Served With Pickled Cucumbers |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. Read more . According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.(NCSPC). Contains all the key vitamins. Besides starch, they are rich in dietary fiber, vitamin A, vitamin C, and vitamin B6. All cultivars are more-or-less sweet-flavored. Despite the name sweet , it may be a good food for diabetics, as preliminary studies on animals have revealed that it helps to stabilize blood sugar levels and to lower insulin resistance. Source Wikipedia Ingredients:
3 cups of grated sweet potatoes |
1/2 tsp. salt |
1 tbs. butter or margarine |
1 tbs. sugar |
thyme a must |
parsley or marjoram |
chives |
pinch clove |
1 lg. finely chop onion |
1/2 scotch bonnet pepper finely chopped or |
1/4 tsp. black pepper |
Directions:
1. Mix all ingredients together and cook in an open pot under a moderate heat, stir constantly.
2. Pickle:
3. Peel and dice and slice 2 large cucumbers on your grater and one medium onion, then add parsley, salt and lemon or lime juice, scotch bonnet pepper or yellow pepper sauce. let stand 15 minutes before serving with Potato pudding.
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