Sweet Potato Tagine


  • 1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
  • 1 onion
  • 2 tbsp garlic minced
  • 2 tbsp gingerroot grated
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground red pepper
  • 2 lb sweet potatoes
  • 14.5 oz vegetable broth
  • 1/2 cup PLANTERS Dry Roasted Peanuts
  • 16 oz chickpeas
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup BREAKSTONE'S Reduced Fat
  • 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.
  • 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.
  • 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.
  • Top with sour cream, remaining nuts and remaining cilantro.
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