CL Nov 2010
http://www.myrecipes.com/recipe/rosemary-mashed-sweet-potatoes
1. Heat 2 tablespoons (6 teaspoons) oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl; top with shallots, and drizzle with remaining 2 teaspoons oil.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 209 | ||
Calories from Fat: 55 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 280.4mg | 10 % | |
Potassium 582.6mg | 15 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 32.3g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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