Total Time
40mins
Prep 30 mins
Cook 10 mins

DH and I eat a lot of sweet potatoes-usually baked- so this is special treat for us and can easily be split for only the two of us. It is faster this way than baked and I always have the ingredients on hand. It originally came from Better Homes and Gardens. I have reduced the sugar after Kumquat's kind review.

Ingredients Nutrition

Directions

  1. In a large skillet cook onions in margarine over medium high heat for 3-4 minutes, or until onions are nearly tender, stir frequently.
  2. Stir in sweet potatoes and water.
  3. Cover and cook over medium heat for 12 to 15 minutes or until sweet potatoes are NEARLY tender, stirring occasionally. Notice that in last step you are cooking a bit longer.
  4. Uncover skillet; add brown sugar and rosemary.
  5. Cook over medium low heat for 4-5 minutes or until onions and sweet potatoes are glazed, stirring gently occasionally.
Most Helpful

5 5

I had two bigg sweet potatoes to use so this recipe was perfect for us and this dish was really tasty and good! For this recipe I used fresh rosemary from the garden. The house smelled sooo goood! Made for Culinary Quest 2014.

4 5

I prepared this differently from the directions. First I caramelized the onions and sweet potatoes with the sugar, added veg broth and covered the lid. The rosemary was added the last 5 minutes of cooking to infuse the flavor. Used fresh rosemary from the garden, too! Served over a bed of baby arugula. Very good! Made for Best of 2011.

5 5

My DH loved this recipe.

So easy to make with a great out come.


He already as asked for me to make this dish again for him.

Thanks for posting.

Thanksgiving Tips & Ideas >

Make Sides They'll Be Thankful For
Fabulously Easy Feast Starters
The Kids' Table = The Place To Be