Bacon-wrapped Sweet Potatoes with Chestnuts
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(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
1422
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,422 cal. | (68 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 213 g | (142 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.3 g | (98 %) |
more nutritional values
| Vitamin A | 10.5 mg | (1,313 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 37.2 mg | (310 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 33 μg | (73 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 254 mg | (267 %) | ||
| Potassium | 3,268 mg | (82 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 44 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 medium sized Sweet potato
- salt
- peppers
- 20 grams butter
- 200 grams Bacon
- 200 grams Chestnuts
- 100 milliliters Vegetable broth
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Rinse, peel and halve potatoes. Season with salt and pepper. Cut bacon slices in half lengthwise, wrap potatoes with bacon and place with cut side down in greased casserole.
2.
Cut chestnuts crosswise, toast in oven for about 10 minutes and peel. Place casserole in oven and bake on convection for approximately 30 minutes. After 20 minutes, pour in broth, add chestnuts and continue cooking cooking. Serve on a preheated platter.
