4 small sweet potatoes, about 4 ounces each
1 teaspoon vegetable oil
1 cup sliced onions
1/2 cup low-sodium, low-fat chicken broth
1/2 teaspoon chili powder
Bake the sweet potatoes in the microwave until just fork tender (don't overcook), about 16 minutes total for 4 of them. Allow them to cool slightly then cut into slices.
Heat a non-stick skillet over medium-high heat. Add the oil and saute the onions until golden, about 3-4 minutes. Add the sweet potato slices and the chicken broth. Reheat thoroughly, about 3 minutes.
Season with chili powder and serve hot.