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place potatoes on a steamer rack and set over a steamer pan of boiling water. Do not allow the ract to couch the water. Cover and steam until just tender wne pierced with a fork, about 15 minutes. Remove from the steamer and let cool. Preheat an oven to 400?. Butter a 13x9 baking dish. Transfer the sweet potatoes to the dish. In a heavy frying pan over med low heat, melt the butter and cook, swiling the pan occasionally, until te butter is golden brown, about 5 minutes. Add the chopped or dried sage and salt and pepper to taste. Continue to cook until the butter is a deep golden brown, about 2 inutes longer. Pour the browned butter over the potatoes. Sprinkle evenly with .75 cup of the cheese. Stir to coat. Taste and add more salt and pepper if desired. Cover the dish with aluminum foil. Bake until heated through, about 20 minutes. Transfer to a warmed serving platter and sprinkle evenly with reh remaing parmesan and garnish with the sage sprigs.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 8 | ||
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Calories: 405 | ||
Calories from Fat: 170 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 52.5mg | 16 % | |
Sodium 507.1mg | 17 % | |
Potassium 801mg | 21 % | |
Total Carbohydrate 46.7g | 14 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 39.6g | ||
Protein 13.4g | 19 % | |
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: 405
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