Sweet Potato Tagine
By :Kraft
sweet potato tagine
Print Recipe
sweet potato tagine
Votes: 2
Rating: 5
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 20 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
  • 1 onion chopped
  • 2 tbsp garlic minced
  • 2 tbsp gingerroot grated
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground red pepper (cayenne)
  • 2 lb sweet potatoes peeled, cut into 1 inch chunks, about 4 sweet potatoes
  • 14.5 oz vegetable broth 1 can
  • 1/2 cup PLANTERS Dry Roasted Peanuts divided
  • 16 oz chickpeas 1 can rinsed, garbanzo beans
  • 1/2 cup chopped fresh cilantro divided
  • 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
Course Dinner
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 20 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
  • 1 onion chopped
  • 2 tbsp garlic minced
  • 2 tbsp gingerroot grated
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground red pepper (cayenne)
  • 2 lb sweet potatoes peeled, cut into 1 inch chunks, about 4 sweet potatoes
  • 14.5 oz vegetable broth 1 can
  • 1/2 cup PLANTERS Dry Roasted Peanuts divided
  • 16 oz chickpeas 1 can rinsed, garbanzo beans
  • 1/2 cup chopped fresh cilantro divided
  • 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
sweet potato tagine
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  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.
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