Sweetpotato and Spinach Saute

3 medium sweetpotatoes, cooked, pared, and cut into 1/4 inch slices
(about 2 pounds)
1/4 pound mushrooms, sliced
2 tablespoon vegetable oil
1/4 cup sliced green onions
1 medium clove garlic, minced
4 cups spinach leaves
2 navel oranges, peeled and sliced
1 tablespoon lemon juice
1 teaspoon coarse mustard
In large non-stick skillet, brown sweetpotatoes and mushrooms in oil
over medium-high heat. Add green onions and garlic, cook several
minutes, stir often. Add remaining ingredients. Toss to blend and
heat. Serve immediately.
Makes 6 servings.

Calories 176 kcal Vitamin A 23,414 IU
Protein 4 gm Potassium 709 mg
Fat 5 gm Sodium 50 mg
Carbohydrates 31 gm Thiamin 0 gm
Calcium 87 mg Riboflavin 0 mg
Phosphorus 02 mg Niacin 2 mg
Iron 2 mg Vitamin C 63 mg
Saturated Fat 1 gm Monounsaturated Fat 1 mg
Polyunsaturated Fat 3 gm Cholesterol 0 mg