Try this Sweet Potato Bites recipe, or contribute your own.
Suggest a better description1 Preheat oven to 230(F).
2 Cut potatoes into 3/4” discs and use half of the olive oil to coat potatoes. Sprinkle with salt and pepper and allow them to roast for 25-30 minutes. They should be tender and begin to bubble
slightly.
3 While potatoes are roasting, toast pecans in a small skillet.
4 In a small bowl, combine toasted pecans, onions, celery, parsley, cranberries.
5 In a separate small bowl, mix remaining olive oil with vinegar and mustard. Pour half of the dressing
over pecan mixture and put the rest aside.
6 Once potatoes are done, top each disc with pecan mixture. Drizzle with remaining dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 123 | ||
Calories from Fat: 60 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 71mg | 2 % | |
Potassium 328.8mg | 9 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 12.1g | ||
Protein 1.5g | 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: 123
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