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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I got the idea for this recipe one night when I was determined to cook something Caribbean. This is a colorful and flavorful side dish, great when served with grilled jerked meat, or it can stand alone as a meatless entrée. -CL Reader Ingredients:
2 teaspoons olive oil |
3 cups chopped peeled sweet potato (about 1 pound) |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon chopped fresh cilantro |
1 tablespoon grated peeled fresh ginger |
1/2 teaspoon chopped fresh parsley |
1/2 teaspoon ground coriander seeds |
1/8 teaspoon ground allspice |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
2 1/4 cups chopped zucchini |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add sweet potato; saute 5 minutes. Add chicken broth and next 7 ingredients (chicken broth through pepper); cook 15 minutes or until potato is tender. Add zucchini; cook 2 minutes.
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