SHREDDED SWEET POTATOES WITH DATES AND PISTACHIOS

Start to finish: 30 minutes (20 active)

Servings: 6

½ 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

½ teaspoon smoked paprika

1/3 cup toasted chopped pistachios 1/3 cup chopped dried dates

1 ½ 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 is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows including “Cooking Live.” Her latest cookbook is “HomeCooking 101.”