Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Bayou Kabobs
Featuring Applegate Farms Andouille sausage, we grill shrimp with peppers and onions for a Cajun-inspired meal.
Home 
Recipes
Yield: Serves 4. Each serving: 1 cup
Recipes
Sweet Potato with Carmel Onions
| Nutrition Information | |
| Calories: | 236 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 3mg |
| Sodium: | 52mg |
| Carbohydrates: | 51g |
| Dietary Fiber: | 6.5g |
| Sugars: | 23g |
| Protein: | 4.5g |
| Vitamin A: | 9999.9iu (199%) |
| Vitamin C: | 51mg (85%) |
| Calcium: | 64mg (6%) |
| Iron: | 1mg (5%) |
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.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!