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Name: Roasted sweet potato salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2lbs sweet Potatoes Scrubbed Cut into 1” chunks; 1lb baby spinach Or arugula Torn into bite size pieces

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INGREDIENTS

2lbs sweet Potatoes Scrubbed Cut into 1” chunks
1lb baby spinach Or arugula Torn into bite size pieces

INSTRUCTIONS

Preheat oven to 425.

In a large roasting pan combine oil, salt pepper. Add sweet potatoes and bell peppers, toss to coat well. Roast stirring occasionally, for 40 minutes or until potatoes are tender. Remove from oven and stir in the vinegar.

Place spinach or arugula in a large serving bowl. Add potato mixture and toss well.

Serve immediately.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.