Serves: 4
Total Calories: 172

1 pound orange-skinned sweet potato (2 medium, often labeled yams) peeled and cut into 3/4-inch pieces
1 tablespoon plus 2 teaspoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
1 pound broccoli, stems trimmed and cut into short lengthwise spears
1/2 large white onion, thinly slice

1. Half fill a large deep skillet with water and bring to a boil, over medium-high heat. Add the sweet potatoes and cook, uncovered, until tender, about 10 minutes. Drain and put the hot sweet potatoes into a bowl. Add 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon pepper. Toss gently to coat. Cover and keep warm.

2. In the same skillet, again pour water to about half full, and bring to a boil. Add the broccoli and onion. Cook, uncovered, until crisp tender, about 5 minutes. Drain. Add the remaining 2 teaspoons oil, the remaining 1/2 teaspoon salt, and 1/8 teaspoon or more pepper. Turn gently to coat. Arrange the broccoli and onion on one side of a shallow bowl or serving plate and snuggle the sweet potato pieces next to them. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 172
Calories from Fat: 30

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