Directions:
- Place the sweet potatoes on a large saucepan with enough water to cover and bring to a boil, then cook about 7 minutes, until tender but not mushy (test with a fork). Drain and rinse under cold water.
- In a blender, mix dressing ingredients on low speed until smooth.
- Once the sweet potatoes are cool, put them in a large bowl, add the sugar snap peas, onions and dressing. Mix thoroughly and cover with plastic wrap. Refrigerate for at least 2 hours before serving. Garnish with peanuts before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.72 Kcal (246 kJ) | ||
| Calories from fat | 41.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 7% | |
|---|---|---|---|
| Cholesterol | 3mg | 1% | |
| Sodium | 277.47mg | 12% | |
| Potassium | 64.78mg | 1% | |
| Total Carbs | 3.63g | 1% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 9.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 193.32 Kcal (809 kJ) | ||
| Calories from fat | 135.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.1g | 7% | |
|---|---|---|---|
| Cholesterol | 9.88mg | 1% | |
| Sodium | 913.48mg | 12% | |
| Potassium | 213.27mg | 1% | |
| Total Carbs | 11.94g | 1% | |
| Sugars | 2.03g | 2% | |
| Dietary Fiber | 2.31g | 3% | |
| Protein | 5.33g | 3% | |
| Vitamin C | 3.2mg | 2% | |
| Iron | 1.3mg | 2% | |
| Calcium | 30.5mg | 1% | |
* 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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