Sweet Potato Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
242
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Sweet potato
- 1 small onion
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 50 milliliters Beef broth
- 1 tsp Mustard
- 1 pinch sugar
- 3 Tbsps Corn oil
Preparation steps
1.
Peel the sweet potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain the sweet potatoes. While still hot, cut into 1/2 cm (approximately 1/8 inch) thin slices and place in a bowl. Peel and finely chop the onion, and add to the potatoes.
2.
In a bowl, whisk the vinegar with the broth, mustard, sugar and oil, and season with salt and pepper to taste. Pour over the sweet potatoes, toss until combined, and allow to sit for 15 minutes. Serve garnished with chives if desired.
