Southwestern Sweet Potato Saute

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Pepper

  Spices, black

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Adobo fresco

  1 tbsp or 18g

• Pumpkin and squash seed kernels

  Seeds, dried

  ¼ cup or 32g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Salt

  Table

  1 dash or 0.4g

Directions

1. 1. Peel and coarsely grate the sweet potatoes, preferably using the grating disk of a food processor. (You should have about 5 cups.)
2. 2. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium-high; add the sweet potatoes and cumin and saut, stirring constantly, until the potatoes are almost tender, 3 to 5 minutes. Add the chipotle, pumpkin seeds, and salt and pepper to taste. Cook for 2 minutes more or until the sweet potatoes are tender.