Garlic Sweet Potatoes and Sugar Snap Peas
- Yield servings
- 1 3/4 cups sugar snapped peas, trimmed about the same size as the sugar snap
- 1/2 pound sweet potatoes
- 1 teaspoon minced garlic
- 2 teaspoons olive oil
- - Salt and pepper for taste
- Peel potatoes and cut into strips about the same size as the sugar snap peas (about 2-inches by 1/2-inch).
- Bring a sauce pan of water to a boil and add the potatoes. Boil 3 minutes, add sugar snap peas and garlic. Boil 2 more minutes. Drain. Add olive oil and salt and pepper. Toss well.
Copyright Fast and Flavorful – Great Diabetes Meals from Market to Table, by Linda Gassenheimer, published by the American Diabetes Association.