Peel the sweet potatoes and cut into large dice. Drop into boiling water and allow to cook until still firm. Remove from the water and refresh. Place the sweet potato on a baking tray with honey drizzled on top. Allow to roast in a moderate to high oven (275C) until brown. Serve with a sprinkling of clementine zest.
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 1|
|Calories from Fat: 21 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 100.5mg||3 %|
|Potassium 576mg||15 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 40.3g|
|Protein 2.7g||4 %|
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Calories per serving: 207
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