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Green Bean and Sweet Potato Medley

Holland House

"Roasted sweet potatoes are tossed with green beans and a sweet sherry sauce."
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45 m servings 469 cals
Original recipe yields 6 servings

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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.

Nutrition Facts

Per Serving: 469 calories; 5.9 g fat; 90.5 g carbohydrates; 3.5 g protein; 15 mg cholesterol; 353 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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I cooked this recipe according to the directions. I served it as a side dish along with one of the pork tenderloin recipes.

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!

Update: Cut back on the sugar, and it still tastes great! 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.

I made this for a dinner party and was very pleased with the results. I followed the recipe exactly (expect I tripled it), and the result was perfection! Very flavorful and beautiful too! Thi...