Shredded Sweet Potatoes with Dates and Pistachios

This February 2018 photo provided by Sara Moulton shows Shredded Sweet Potatoes in New York. (Sara Moulton via AP)This February 2018 photo provided by Sara Moulton shows Shredded Sweet Potatoes in New York. (Sara Moulton via AP)

Start to finish: 30 minutes (20 active)

Servings: 6

1/2 cup finely chopped onion

3 tablespoons extra-virgin olive oil

2 pounds sweet potatoes, peeled and coarsely shredded, preferably using the grating disk of a food processor

Kosher salt

1/2 teaspoon smoked paprika

1/3 cup toasted chopped pistachios

1/3 cup chopped dried dates

1 1/2 tablespoons fresh lemon juice

2 tablespoons shredded fresh mint

In a large skillet cook the onion in the oil over medium heat, until softened, about 5 minutes. Add the sweet potatoes and a hefty pinch of salt, increase the heat to medium-high, cover, and cook, stirring, occasionally, until the potato is tender, about 5 minutes. Stir in the paprika, pistachios, dates, lemon juice and mint; add salt to taste.

Nutritional information per serving: 254 calories; 82 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 167 mg sodium; 41 g carbohydrate; 6 g fiber; 13 g sugar; 4 g protein.

Sara Moulton, Associated Press