Directions:
- Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally.
- Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest. Salt and pepper to taste, and puree until smooth.
- Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.5 Kcal (1673 kJ) | ||
| Calories from fat | 253.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.21g | 43% | |
|---|---|---|---|
| Sodium | 86.03mg | 4% | |
| Potassium | 698.49mg | 15% | |
| Total Carbs | 32.3g | 11% | |
| Sugars | 7.05g | 28% | |
| Dietary Fiber | 7.9g | 32% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 52.8mg | 88% | |
| Vitamin A | 3.5mg | 117% | |
| Iron | 192.1mg | 1067% | |
| Calcium | 118.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 154.9 Kcal (649 kJ) | ||
| Calories from fat | 98.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 43% | |
|---|---|---|---|
| Sodium | 33.36mg | 4% | |
| Potassium | 270.82mg | 15% | |
| Total Carbs | 12.52g | 11% | |
| Sugars | 2.74g | 28% | |
| Dietary Fiber | 3.06g | 32% | |
| Protein | 1.15g | 6% | |
| Vitamin C | 20.5mg | 88% | |
| Vitamin A | 1.4mg | 117% | |
| Iron | 74.5mg | 1067% | |
| Calcium | 45.8mg | 12% | |
* 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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