Sweet Potato Tagine

By: Kraft

Sweet Potato Tagine
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 6 servings, breakstone's reduced fat, chickpeas, chopped fresh cilantro, contributed, cook 10 min, dinner, easy, garlic minced, gingerroot grated, ground cinnamon, ground red pepper, Kraft, kraft zesty lime vinaigrette dressing, modern, onion, planters dry roasted peanuts, prep 20 min, pressure cook, sauté, sweet potatoes, vegetable broth

prep icon Prep Time
20 min
cook icon Cook Time
10 min

serving icon Servings
6 servings
Ingredients
  • 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
Instructions
  • 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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