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Sweet Potato with Carmel Onions

Yield: Serves 4. Each serving: 1 cup



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.