In this luscious vegetable dish, velvety sweet potatoes get a spicy jolt from a chile-spiked cilantro sauce spooned on top. Greek yogurt adds a creamy element and a bit of protein if you’re serving these as a vegetarian main course. As a side dish, they are satisfying yet not the least bit heavy, thanks to the bright flavors of the sauce. You can make the sauce up to 4 hours ahead. Any longer than that and it starts to lose its fresh, tart taste. It’s also very good on roasted carrots. Featured in: Diana Henry Writes Hundreds Of Great Recipes A Year. How Does She Do It?.
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Serving Size: 1 recipe (1175g) | ||
Recipe Makes: 1 | ||
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Calories: 939 | ||
Calories from Fat: 6 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 742.5mg | 26 % | |
Potassium 3625.1mg | 95 % | |
Total Carbohydrate 219.5g | 65 % | |
Dietary Fiber 31g | 124 % | |
Sugars, other 188.5g | ||
Protein 18.2g | 26 % | |
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: 939
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