The "Thyme-Scented Sweet Potatoes with Black Olives & Garlic" (page 380) was another recipe that struck me as calling for an unusual combination of ingredients, but which turned out to be delightfully pleasing. This is a one-dish-meal, or side-dish if you will, where all the ingredients are combined in a skillet and cooked on the stovetop until done. I opted to use about ¼ cup of light broth instead of the oil called for which supplied enough liquid to steam cook the sweet potatoes. As luck would have it, and what sometimes happens when we find ourselves in the middle of nowhere, I was unable to find cured olives (i.e., kalamata), so I ended up using "regular" sliced black olives. I think the kalamata olives would have been better, but working with what I had available, I wasn't disappointed in the least.
Keeping it "McDougall Friendly" checklist:
ü Omit the oil and replace with about ¼ cup light vegetable broth.