Lime Coconut Sweet Potato Bites

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By: Dana McCauley

These morsels are an excellent source of vitamin A and low in fat.

Ingredients

2 sweet potatoes, about 2 lb/1 kg

2 tbsp (30 mL) butter

1 small clove garlic, sliced

2 tbsp (30 mL) toasted desiccated coconut

1 tbsp (15 mL) lime juice

1 tsp (5 mL) finely grated lime peel

dash hot pepper sauce

Salt

Preparation

Peel potatoes and cut into 1/2-in (1 cm) cubes. Place in a medium saucepan and cover with cold salted water. Bring to a boil and simmer until almost fork tender, about 3 minutes. Drain well and pat dry with paper towel.

In a skillet set over medium-high heat, melt butter. Add garlic and cook, stirring, for 1 minute. Remove garlic and discard. When pan is hot, add cubes of potato and cook, turning until golden on each side, about 8 minutes.

Add coconut, lime juice, lime peel and hot pepper sauce to pan; toss potatoes to coat evenly. Taste and add salt if necessary. Skewer each potato cube with a toothpick and arrange on a platter. Serve at room temperature.

Makes 35 canapés.

Serving(s): 35 canapés

Nutritional Information
Per canapé
Calories	57
Fat (total)	1 g
Carbohydrate	12 g
Protein	1 g

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