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)

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