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Wash sweet potatoes and then drizzle with olive oil, sprinkle with salt and freshly ground pepper, and pierce with a fork all over. Roast at 400F. for about 45 minutes or so until soft. Let them cool a bit, then peel the skins off and mash (can use a hand mixer).
Then add in equal parts of almond milk and chicken broth, starting with 2 cups each and adding more if you like your soup thinner. Add the chili powder and salt, then top with garnishes.
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Serving Size: 1 Serving (837g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1561 | ||
Calories from Fat: 936 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104g | 139 % | |
Saturated Fat 28.4g | 142 % | |
Monounsaturated Fat 45.9g | ||
Polyunsanturated Fat 21.2g | ||
Cholesterol 462.4mg | 142 % | |
Sodium 554.7mg | 19 % | |
Potassium 1913.8mg | 50 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 25.4g | ||
Protein 118.3g | 169 % | |
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: 1561
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