Baked Sweet Potato with Shrimp Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 975 mg | (24 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 large Sweet potato
- salt
- For the shrimp salsa
- 2 Tomatoes
- 150 grams shrimp (frozen and ready to cook)
- 1 paprika (orange)
- 1 onion
- 1 chili pepper (red)
- 50 milliliters white wine
- 1 tsp vegetable oil
- also
- 4 Tbsps Sour cream
- 1 Tbsp parsley (chopped)
Preparation steps
Rinse the sweet potatoes thoroughly and cook in salted water for about 40 minutes until soft.
Blanch the tomatoes, peel, halve, core and dice. Rinse the peppers, clean, cut in half, remove seeds and ribs and grill in the oven at 270°C (approximately 500°F) with the skin side up, until the skin becomes charred. Remove from the oven, peel and cut into small cubes. Peel the onion and finely chop. Remove the tails of the shrimp and chop. Rinse the chile, cut lengthwise, remove the seeds and ribs and finely chop. Heat the oil in a pan and sauté the shrimp with onion and chile. Pour in wine and simmer approximately 5 minutes. Add the tomato and pepper cubes and cook briefly. Season with salt and pepper.
Drain the cooked sweet potatoes, cut in half, squeeze the cut side up with your fingers and distribute the shrimp salsa. Add 1 tablespoon sour cream and serve sprinkled with parsley.
