Electric Pressure Cooker-Sweet Potato Tagine
30 Min(s)
20 Min(s) Prep
10 Min(s) Cook
Healthy Living
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6 servings
Original recipe yields 6 servings
1 onion, chopped
2 Tbsp. each minced garlic and grated fresh ginger
1/4 tsp. each ground cinnamon and ground red pepper (cayenne)
2 lb. sweet potatoes (about 4), peeled, cut into 1-inch chunks
1 can (14.5 oz.) vegetable broth
1/2 cup dry roasted peanuts, divided
1 can (16 oz.) chickpeas (garbanzo beans), rinsed
1/2 cup chopped fresh cilantro, divided
1/2 cup light sour cream
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Let's Make It
1
Heat dressing in electric pressure cooker using SAUTÉ setting. Add onions, garlic and ginger; cook 2 min., stirring frequently. Add seasonings; cook and stir 30 sec.
2
Add potatoes, vegetable broth and 1/4 cup nuts; mix lightly. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 10 min. using HIGH PRESSURE COOK setting.
3
Use Quick Pressure Release to carefully vent steam before opening lid. Slowly remove lid. Spoon 1 cup of the potato mixture into medium bowl; mash with fork. Return to ingredients in pressure cooker. Add chickpeas and 1/4 cup cilantro; mix well. Spoon into serving dish.
4
Top with sour cream, remaining nuts and remaining cilantro.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 650mg
28%
Total Carbohydrates 46g
17%
Dietary Fiber 8g
29%
Sugars 12g
24%
Protein 9g
18%
Vitamin A
430%
Vitamin C
8%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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