Try this Roasted Sweet Potato Salad recipe, or contribute your own.
Suggest a better description-Combine the EVOO, thyme, basil, salt, pepper in a bowl and mix well.
-Add the sweet potatoes and toss to coat.
-Arrange in a single layer on a baking sheet
-Roast at 350 for 20-30 minutes until tender and let cool.
-whisk the mayo, honey and mustard in a bowl until blended. Add the sweet pots and toss to coat.
-Chill, covered for 2 hours or longer before servicing.
**watch sweetness. Roast with paprika and cayenne?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 322 | ||
Calories from Fat: 195 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 11.5mg | 4 % | |
Sodium 451.9mg | 16 % | |
Potassium 233.9mg | 6 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 30.4g | ||
Protein 1.6g | 2 % | |
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: 322
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