Green Bean and Sweet Potato Medley

Green Bean and Sweet Potato Medley

4

"Roasted sweet potatoes are tossed with green beans and a sweet sherry sauce."

Ingredients

45 m servings 469 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 90.5g
  • 29%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F. Cut sweet potatoes into 1/4x1/4x3 inch spears. Place in 9x13 inch casserole. Add 2 cups brown sugar, lemon juice, and 1/2 cup cooking wine. Bake in oven for 25 minutes, basting several times.
  2. While potatoes cook, melt butter in saute pan. Add onions, 2 Tbsp. brown sugar, seasonings, and green beans. Saute for 2 minutes; add cooking wine and continue to saute until desired tenderness of vegetables. Remove from heat and keep warm.
  3. Remove sweet potatoes from any remaining basting liquid; toss with green beans and serve.

Reviews

4

I cooked this recipe according to the directions. I served it as a side dish along with one of the pork tenderloin recipes.

Everyone enjoyed this dish. Next time I will cut back on the sugar and see how it tastes. I used fresh green beans instead of frozen.

This recipe was a hit at my 2008 Thanksging meal and has been requested again this year.

Just tried this recipe and its great! It was a great compliment to my baked ham! I used fresh green beans. Will make this again!