Sweet Potato Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 55 min.
Ready in
Calories:
378
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,003 mg | (25 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Sweet potato
- salt
- 1 red chili pepper
- 2 garlic cloves
- 2 shallots
- 4 Tbsps olive oil
- 3 Tbsps lemon juice
- 1 handful parsley
- 1 sprig mint
- Ground cinnamon
Preparation steps
1.
Peel, rinse and cut the sweet potatoes into bite-size pieces. Cook in a pot of boiling salted water until knife-tender, about 25 minutes.
2.
Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop. Peel the garlic and the shallots. Chop the garlic and cut the shallots into rings. Heat 2 tablespoons of the oil in a skillet and sauté the garlic and shallots until translucent.
In a bowl, whisk together the lemon juice and the rest of the oil. Rinse the parsley and mint, shake dry, pluck off the leaves and chop. Drain the potatoes and add to the dressing along with the chile, herbs, garlic and shallots. Add a pinch of cinnamon and season with salt. Let stand 20 minutes, then serve.
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