Sweet Potatoes With Brown Sugar and Rosemary

By Marian Burros

Total Time
25 minutes
Rating
4(6)
Comments
Read comments

Featured in: PLAIN AND SIMPLE; Improving on Perfection

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2 servings
  • 20ounces sweet potatoes
  • 1teaspoon dried rosemary
  • 1½tablespoons packed brown sugar
  • 3tablespoons light sour cream
  • â…›teaspoon salt
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

312 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 69 grams carbohydrates; 9 grams dietary fiber; 22 grams sugars; 5 grams protein; 320 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Peel potatoes, and cook in water to cover in covered pot until tender, 12 to 15 minutes.

  2. Step 2

    Drain potatoes, and place in food processor with crumbled rosemary, brown sugar, sour cream, salt and pepper; puree the mixture.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.