1 tsp. Olive oil
\n1 cup Onions, sliced or chopped
\n2 Sweet potatoes (1 lb)
\n1\/2 cup Vegetable stock
\nsalt and pepper to taste
\n1\/2 T. Honey (optional)<\/p>\n
In nonstick skillet, heat oil over medium heat; cook onions, stirring occasionally, for 5 minutes or until softened. Meanwhile, peel potatoes; cut into 1\/2-x 1\/2-inch thick strips; add to skillet along with stock. Cover tightly; simmer, stirring every 5 minutes, for about 15 minutes or until potatoes are tender. Stir in salt and pepper. Toss with honey if you like. Honey included in nutritional information.<\/p>\n
Yield: 4 servings
\nCalories: 102
\nFat: 1.5g
\nFiber: 1.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. Olive oil 1 cup Onions, sliced or chopped 2 Sweet potatoes (1 lb) 1\/2 cup Vegetable stock salt and pepper to taste 1\/2 T. Honey (optional) In nonstick skillet, heat oil over medium heat; cook onions, stirring occasionally, for 5 minutes or until softened. Meanwhile, peel potatoes; cut into 1\/2-x 1\/2-inch thick strips; add to skillet along with stock. Cover tightly; simmer, stirring every 5 minutes, for about 15 minutes or until potatoes are tender. Stir in salt…<\/p>\n