Name: Succulent Sweet Potatoes
Prep time: 14 min
Cook time: 240 min
Total time: 254 min
Ingredients: 2 tablespoons olive oil; 2 large onions (finely chopped); 3 cloves garlic (pressed); 3/4 teaspoon dried rosemary; 2 1/4 cups pearl barley (rinsed); 4 1/2 cups low sodium vegetable stock; 3 sweet potatoes (peeled and cut into 1/4 inch cubes)

Succulent Sweet Potatoes

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Prep Time 14

Cook Time 4

Total Time 4 14

Servings servings

Ingredients

2 tablespoons olive oil
2 large onions finely chopped
3 cloves garlic pressed
3/4 teaspoon dried rosemary
2 1/4 cups pearl barley rinsed
4 1/2 cups low sodium vegetable stock
3 sweet potatoes peeled and cut into 1/4 inch cubes

Instructions

In a skillet, heat oil over medium heat. Add onions and sauté till soft. Add garlic and rosemary and cook, stirring, for 1 minute. Stir in barley till well coated. Add broth and bring to a boil.
Place sweet potatoes in slow cooker. Pour barley mixture over sweet potatoes and mix well.
Cover and cook on low for 8 hours or on high for 4 hours till barley and sweet potatoes are tender.

Notes

Per Serving: 510 Calories; 9g Fat; 13g Protein; 98g Carbohydrate; 17g Dietary Fiber; 2mg Cholesterol; 1236mg Sodium.

Exchanges: 6 Grain (Starch); 1/2 Vegetable; 1 1/2 Fat.

SERVING SUGGESTION: Serve potatoes with Asian coleslaw (see recipe) and a bowl of baby carrots for the table

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Succulent Sweet Potatoes