Crispy Sweet Potato Hashbrowns
By: Kristi Rimkus
Published: Thursday, December 10, 2009 - 3:45pm

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.

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