Directions:
- Sweet Potato Chips: Preheat oven to 225°; use 1/2 pound of the sweet potatoes and slice into paper-thin rounds; place on baking sheet and bake 50 minutes; turn twice and don't allow them to brown; when crisp, remove and sprinkle with salt; set aside.
- Puree: Cut remaining sweet potatoes and potatoes into large chunks and boil until very soft, about 30 minutes; drain.
- Mash, add buttermilk and mix until creamy and smooth; season with salt and pepper; scrape into serving bowl and partially insert chips into the puree in a decorative fashion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.59 Kcal (434 kJ) | ||
| Calories from fat | 5.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 1% | |
|---|---|---|---|
| Cholesterol | 2.26mg | 1% | |
| Sodium | 39.42mg | 2% | |
| Potassium | 493.51mg | 11% | |
| Total Carbs | 22.83g | 8% | |
| Sugars | 3.18g | 13% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 69.2mg | 384% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 75.04 Kcal (314 kJ) | ||
| Calories from fat | 4.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 1% | |
|---|---|---|---|
| Cholesterol | 1.63mg | 1% | |
| Sodium | 28.55mg | 2% | |
| Potassium | 357.48mg | 11% | |
| Total Carbs | 16.54g | 8% | |
| Sugars | 2.3g | 13% | |
| Dietary Fiber | 1.32g | 7% | |
| Protein | 2.15g | 6% | |
| Vitamin C | 11.6mg | 27% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 50.1mg | 384% | |
| Calcium | 32.8mg | 5% | |
* 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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