Crispy Sweet Potato Hashbrowns


Photo: Kristi Rimkus
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Ingredients

4 smalls sweet potatoes, cubed
1/4 small red bell peppers, chopped
1/4 small onion, chopped
1 tablespoon olive oil
2 tablespoons rosemary, minced

Preparation

1
Steam sweet potato until just barely tender.
2
Heat oil on nonstick skillet.
3
Saute onion and pepper until tender.
4
Add sweet potato and rosemary to skillet and cook until tender and nicely browned.

Tools

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About

These hashbrowns come out nice and crispy. The mild flavor of onions, sweet bell pepper, and rosemary are a perfect match for sweet potatoes.

NUTRITION FACTS
Servings: 4
Amount Per Serving
Calories: 151
Total Fat: 3.55g
Cholesterol: –
Sodium: 72mg
Total Carbs: 28.43g
Dietary Fiber: 4.89g
Sugars: 6.01g
Protein: 2.29g
Weight Watcher’s Points 2

Yield:

4

Added:

Thursday, December 10, 2009 - 3:45pm

Creator:

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