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February 27, 2013

Simplify with Sarah

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Ingredients:

1 pound string beans, ends trimmed

2 pounds sweet potatoes, peeled and diced

1/2 cup reduced sodium and fat chicken broth

1 tbsp rosemary

1 tbsp thyme

salt and pepper

 

Directions:

Heat 1/4 cup broth in a large skillet. Add sweet potatoes and cook until fork tender, about 8 minutes. If the broth is absorbed, add enough to loosen potatoes from the bottom of the pan.

Add string beans, rosemary, thyme and the remaining broth. Cover and cook for another 5 minutes, until the potatoes are completely soft.

Season with salt and pepper, if desired.

 

Review:

This is the easiest side dish ever! It’s very hearty and filling, and you can modify or change the spices however you want. For instance, Jason and I marinated chicken in a sweet-and-spicy Korean BBQ sauce, so I substituted 1/2 a teaspoon of coriander for the rosemary and thyme. This gave…

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