Sweet Potatoes With Brown Sugar and Rosemary

By Marian Burros

Published November 8, 1994

Total Time
25 minutes
Rating
4(6)
Comments
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Featured in: PLAIN AND SIMPLE; Improving on Perfection

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Ingredients

Yield:2 servings

  • 20 ounces sweet potatoes

  • 1 teaspoon dried rosemary

  • 1 ½ tablespoons packed brown sugar

  • 3 tablespoons light sour cream

  • ⅛ teaspoon salt

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

69 grams carbs; 6 milligrams cholesterol; 312 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 9 grams fiber; 320 milligrams sodium; 5 grams protein; 22 grams sugar

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.

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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.

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4 out of 5
6 user ratings
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