"This recipe comes from Stefano de Pieri - great Italian chef. However this is very Asian fusion inspired but is fantastic. I have successfully made it with a mixture of butternut pumpkin and sweet potato."

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INGREDIENTS

3 large sweet potatoes
1/3 cup olive oil ; ( or less)
20 garlic cloves ; peeled
1 red onions ; minced
1 red chilies ; minced
1/2 cup chopped herbs
2 tablespoons balsamic vinegar
2 cups roasted peanuts

INSTRUCTIONS

Directions

Cut sweet potato into chunks, toss in a little olive oil place in large baking dish with garlic cloves. Season to taste with salt and pepper amd bake at 425 degrees for 45 minutes to 1 hours. During last 20 minutes of cooking add onion, chilli and herbs. . Whisk remaining ingredients including the remaining olive oil, and toss through salad. Lastly top with peanuts and serve, extra herbs and black pepper. Fantastic!

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Nutrition

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Serving Size: 1 recipe (1308g)
Recipe Makes: 0

Calories: 3343
Calories from Fat: 2173 (65%)

Amt Per Serving		% DV

	Total Fat 241.4g	322 %
	Saturated Fat 33.5g	168 %
	Monounsaturated Fat 123.5g
	Polyunsanturated Fat 72.5g
Cholesterol 0mg		0 %
Sodium 3901.5mg		135 %
Potassium 5059.6mg		133 %
Total Carbohydrate 226.3g		67 %
	Dietary Fiber 52.5g	210 %
	Sugars, other 173.9g
Protein 119.6g		171 %
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.

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Calories per serving: 3343

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