Directions:
- Cook potatoes in boiling water to cover 30 minutes or until tender; drain and cool 20 minutes.
- Meanwhile, whisk together olive oil and next 6 ingredients; let stand 30 minutes.
- Peel potatoes, and cut into 1/4-inch-thick slices. Arrange potatoes in rows in a shallow 2-qt. baking dish, alternating Yukon gold and sweet potatoes. Pour olive oil mixture over potatoes; sprinkle with pecans and basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3026.28 Kcal (12670 kJ) | ||
| Calories from fat | 1910.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 212.3g | 327% | |
|---|---|---|---|
| Cholesterol | 118.62mg | 40% | |
| Sodium | 3376.28mg | 141% | |
| Potassium | 5382.88mg | 115% | |
| Total Carbs | 267.77g | 89% | |
| Sugars | 36.1g | 144% | |
| Dietary Fiber | 28.39g | 114% | |
| Protein | 32.06g | 64% | |
| Vitamin C | 164mg | 273% | |
| Vitamin A | 6.8mg | 227% | |
| Iron | 559.8mg | 3110% | |
| Calcium | 401.4mg | 40% | |
| Amount Per 100 g | |||
| Calories | 174.83 Kcal (732 kJ) | ||
| Calories from fat | 110.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.27g | 327% | |
|---|---|---|---|
| Cholesterol | 6.85mg | 40% | |
| Sodium | 195.05mg | 141% | |
| Potassium | 310.98mg | 115% | |
| Total Carbs | 15.47g | 89% | |
| Sugars | 2.09g | 144% | |
| Dietary Fiber | 1.64g | 114% | |
| Protein | 1.85g | 64% | |
| Vitamin C | 9.5mg | 273% | |
| Vitamin A | 0.4mg | 227% | |
| Iron | 32.3mg | 3110% | |
| Calcium | 23.2mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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