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Raciónes: 6

Ingredientes

Cost per serving $0.86 view details
  • 4 lg. white potatoes (2 1/2 to 3 lb.)
  • 2 lg. sweet potatoes (1 to 1 1/2 lb.)
  • 2 med. carrots, cut fine, julienne
  • 2/3 c. finely minced green onion
  • 1/2 teaspoon dry rosemary, crushed or possibly 1/2 teaspoon snipped fresh rosemary
  • 1 teaspoon instant chicken bouillon granules
  • 1/2 c. warm water
  • 1/4 c. butter, melted
  • Minced green onion, to taste

Direcciones

  1. Peel potatoes, thinly slice into bowl of cool water; drain. Spread 1/2 of the white potatoes into buttered 12 x 8 inch baking dish. Sprinkle with 1/2 of carrots and green onion and 1/3 of the rosemary. Top with sweet potatoes. Sprinkle with rosemary, 1/2 of green onion, 1/2 of the carrots. Top with remaining white potatoes and rosemary. Dissolve bouillon in 1/2 c. warm water. Pour over potatoes. Cover dish with foil. Bake at 325 degrees for 1 1/2 to 2 hrs (till potatoes are tender). Uncover, drizzle with butter. Bake at 350 degrees for 20 to 25 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 338g
Recipe makes 6 servings
Calories 276  
Calories from Fat 70 25%
Total Fat 8.02g 10%
Saturated Fat 4.96g 20%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 104mg 4%
Potassium 1204mg 34%
Total Carbs 47.69g 13%
Dietary Fiber 7.7g 26%
Sugars 5.3g 4%
Protein 5.13g 8%
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