Try this Baked sweet potato recipe, or contribute your own.
Suggest a better description1. Wash And dry the sweet potatoes.
2. Pre-hate the oven on to 200°C and line a baking tray with baking paper.
3. Spray the sweet potato with oil spray and place on the prepared baking tray. Bake for 35 to 40 minutes until the potatoes are soft and cooked through. Set-aside to cool slightly.
4. Meanwhile heat the oil in a medium saucepan over medium heat. Add the onion garlic and capsicum and cook for 3 to 4 minutes or until the onions are translucent and the capsicum has softened staring often.
5. Add the Cuman coriander chilli powder and tumour Rick and cook for a further 1 to 2 minutes until fragrant staring constantly. Add the tomatoes lentils stock lemon juice and zest and bring to the boil.
6. Slice the sweet potatoes in half and fill with the lentil mixture. Top with a dollop of sour cream and serve with a fresh garden salad.
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Serving Size: 1 (793g) | ||
Recipe Makes: 1 | ||
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Calories: 568 | ||
Calories from Fat: 143 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 28mg | 9 % | |
Sodium 367.3mg | 13 % | |
Potassium 1836.2mg | 48 % | |
Total Carbohydrate 97g | 29 % | |
Dietary Fiber 16.2g | 65 % | |
Sugars, other 80.7g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 568
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