A ho-hum sheet-pan of potatoes and greens this is not. Caramelizing sweet potatoes and wilting soft greens on a sheet pan is a smart way to cook two vegetables at once in this efficient and exciting recipe. There are bolts of pickled jalapeño, salty feta and scallions, but the pickled jalapeño brine is the key. It’s used like a spicy vinegar, seeping into the sweet potatoes to complement their flavor. To make it a meal, top with a fried egg or roasted Mexican chorizo, swaddle in a pita or tortilla with tahini or sour cream, spoon onto grains or brothy beans, or into omelets or frittatas. Leftovers will keep refrigerated for up to a week.
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Serving Size: 1 serving (323g) | ||
Recipe Makes: 4 servings | ||
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Calories: 57 | ||
Calories from Fat: 30 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.6mg | 4 % | |
Sodium 234.4mg | 8 % | |
Potassium 435.3mg | 11 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 2.1g | ||
Protein 4.2g | 6 % | |
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: 57
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