Sweet potato medley: vegetarian



4 sweet potatoes

1 tbsp butter
1 eight oz. carton of sliced fresh mushrooms
1/2 onion chopped
2 cloves of garlic diced
2 oz. white wine

1 can of chick peas, drained and rinsed
1/3 c chopped parsley
red pepper flakes
salt and pepper to taste


Bake sweet potatoes in a 400 degree oven for about 45 minutes. Let cool just enough to handle. Cut into small cubes.

Sauté mushrooms and onions in butter till browned, add garlic for a minute and deglaze with white wine and turn off.

Add to the mushroom mixture, potatoes and chick peas. Add parsley, pepper flakes, salt and pepper. Mix and serve.

Serves 4: 311 calories, 1244 for whole meal.

Rating: 5 out of 5.

This is a hearty meal with lots of flavor. Baking the sweet potatoes makes the sweetness come through, but in a pinch you can microwave them.

Note: If you cut off any spots of the potatoes before baking make sure to use tinfoil under them as they will leak while baking.


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