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Ingredientes
- 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
- 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% |
