2 large sweet potatoes, peeled

2 cups brown sugar

1 tsp. lemon juice

½ cup sherry

3 T. butter, unsalted

1 T. onions, diced

2 T. brown sugar

½ tsp. garlic, minced

1/4 tsp. white pepper

1 pinch thyme

16 oz. package frozen whole green beans

½ cup sherry

Preheat oven to 400°F. Cut sweet potatoes into ¼ ×1/4 ×3” spears. Place in 9×13” casserole. Add brown sugar (2 cups), lemon juice and sherry. Bake in oven for 25 minutes, basting several times.

 

While potatoes cook, melt butter in saute pan. Add onions, brown sugar (2 T.), garlic, seasonings and green beans. Saute for 2 minutes; add sherry and continue to saute until desired doneness. Remove from heat and keep warm. Remove sweet potatoes from any remaining basting liquid, toss with green beans. Serve.

Facts per serving: 272 calories, 5.5g fat, 237mg sodium, 54g carbohydrates



I reduced the white pepper from 3/4 to 1/4 tsp. So it may need more. But even Claire said "too spicy"