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Ingredients

2 large sweet potatoes, peeled 2 cups brown sugar 1 teaspoon lemon juice ½ cup Holland House® Sherry Cooking Wine 3 tablespoons butter, unsalted 1 tablespoon onions, diced 2 tablespoons brown sugar ½ teaspoon ground cloves ¾ teaspoon white pepper 1 pinch thyme 1 (16 ounce) package green beans whole, frozen ½ cup Holland House® Sherry Cooking Wine

Nutrition Info

469 calories carbohydrate: 90.5 g cholesterol: 15.3 mg fat: 5.9 g fiber: 6.7 g protein: 3.5 g saturatedFat: 3.7 g servingSize: - sodium: 352.8 mg sugar: 59.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F. Cut sweet potatoes into 1/4x1/4x3 inch spears. Place in 9x13 inch casserole. Add 2 cups brown sugar, lemon juice, and 1/2 cup cooking wine. Bake in oven for 25 minutes, basting several times.
While potatoes cook, melt butter in saute pan. Add onions, 2 Tbsp. brown sugar, seasonings, and green beans. Saute for 2 minutes, add cooking wine and continue to saute until desired tenderness of vegetables. Remove from heat and keep warm.
Remove sweet potatoes from any remaining basting liquid, toss with green beans and serve.

6 servings

Roasted sweet potatoes are tossed with green beans and a sweet sherry sauce.