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Add a photoServings: 8
Ingredients
- 1/2 lb sweet potato
- 2 lb fresh pumpkin
- 2 Tbsp. lime juice
- 3 Tbsp. plain low-fat yogurt, more if needed
- 2 Tbsp. melted butter
- 1 tsp fresh ginger root, grated
- 2 tsp curry pwdr
- 1/4 tsp cinnamon
- 1 pch grnd nutmeg Sea salt Freshly grnd pepper, to taste
Directions
- PREP: Bake the sweet potato in it's skin till tender. Meanwhile, peel the pumpkin, remove the seeds and dice it.
- Steam the pumpkin for 15 min, or possibly till thoroughly tender. Drain and let drip for a few min in a colander.
- Remove the skin from the baked sweet potato and puree with the pumpkin in a food processor or possibly through a food mill. Stir in the yogurt and lime juice, and combine well.
- Heat the butter in a large, heavy-bottomed frying pan or possibly casserole over low heat and add in the ginger and curry pwdr. Cook gently, stirring for 1 to 2 min. Stir in the pumpkin-sweet potato puree, cinnamon, nutmeg, sea salt, and freshly grnd pepper, and heat through, stirring.
- Transfer to a serving dish and serve, or possibly keep hot in a medium oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 8 servings | |
| Calories 70 | |
| Calories from Fat 28 | 40% |
| Total Fat 3.23g | 4% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 35mg | 1% |
| Potassium 362mg | 10% |
| Total Carbs 10.25g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.29g | 2% |
| Protein 1.43g | 2% |
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