Try this Roasted Sweet Potato Salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425.
On a rimmed baking sheet, toss potatoes, onion, 2 T. of the oil, 1/2 tsp salt, and 1/4 tsp pepper.
Roast until tender, 20 to 25 minutes.
In a large bowl, toss the warm potato mixture with the spinach, lime juice and 1/4 tsp. salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 275 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 225.3mg | 8 % | |
Potassium 1082.4mg | 28 % | |
Total Carbohydrate 64g | 19 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 54.2g | ||
Protein 5.5g | 8 % | |
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: 275
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