Sweet Potatoes with Roast Beef and Cream
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
450
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 16.64 g | (17 %) | ||
| Fat | 28.23 g | (24 %) | ||
| Carbohydrates | 34.03 g | (23 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 2,262.97 mg | (282,871 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 0.87 mg | (7 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 22.92 μg | (8 %) | ||
| Pantothenic acid | 1.46 mg | (24 %) | ||
| Biotin | 2.57 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5.66 mg | (6 %) | ||
| Potassium | 721.51 mg | (18 %) | ||
| Calcium | 84.15 mg | (8 %) | ||
| Magnesium | 44.65 mg | (15 %) | ||
| Iron | 3.72 mg | (25 %) | ||
| Iodine | 12.48 μg | (6 %) | ||
| Zinc | 0.75 mg | (9 %) | ||
| Saturated fatty acids | 10.71 g | |||
| Cholesterol | 122.17 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Sweet potato
- 50 milliliters olive oil
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 1 egg yolk
- 1 tsp sugar
- 1 Tbsp medium hot Mustard
- 1 Tbsp lighter Vinegar
- 1 tsp Horseradish
- 150 milliliters Whipped cream
- 200 grams Roast beef (thinly sliced)
- pink peppercorns
- 2 Tbsps long scallions
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Rinse sweet potatoes thoroughly and cut into slices about 1 cm (approximately 1/2 inch) thick. Cover a baking sheet with parchment paper and lay the slices on top. Mix the oil with salt, pepper and thyme and brush the slices. Bake in the oven about 25 minutes.
2.
Whisk together the cream and the egg yolk in a bowl with sugar, mustard, vinegar and horseradish. Beat the cream until stiff and refrigerate until ready to use.
3.
Cool the finished potatoes to lukewarm and top each portion with some roast beef. Add a small dab of cream and serve garnished with peppercorns and chives.
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