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Prep 30min
Total30min
Ingredients6
Servings5
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Ingredients
1
large dark-orange sweet potato (8 oz), cut into 2x1/4x1/4-inch strips
1
large russet potato (8 oz), cut into 2x1/4x1/4-inch strips
2
tablespoons vegetable oil
1
to 2 teaspoons finely chopped chipotle chiles in adobo sauce
1/2
teaspoon salt
1/4
teaspoon ground cumin
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Steps
1
Heat gas or charcoal grill. In medium bowl, combine potatoes and 1 tablespoon of the oil; toss gently to coat. Place vegetables in grill basket (grill "wok").
2
In small bowl, mix remaining tablespoon oil, the chiles, salt and cumin; set aside.
3
When grill is heated, place grill basket over medium-high heat. Cook 10 to 15 minutes, stirring occasionally, until potatoes are lightly browned and tender.
4
Place potatoes in serving bowl. Pour reserved oil mixture over top; toss gently to coat.
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Cut the potatoes in uniform pieces and stir frequently while cooking to ensure that the strips cook evenly.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
120
Calories from Fat
55
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
250mg
10%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Sugars
4g
Protein
1g
% Daily Value*:
Vitamin A
82%
82%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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