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February 27, 2013

Simplify with Sarah



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



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.



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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