Fine Vegetable Cuisine

Baked Sweet Potatoes with Chili Butter

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Baked Sweet Potatoes with Chili Butter
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
655
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie655 cal.(31 %)
Protein7 g(7 %)
Fat26 g(22 %)
Carbohydrates97 g(65 %)
Sugar added0 g(0 %)
Roughage12.7 g(42 %)
Vitamin A5.5 mg(688 %)
Vitamin D0.3 μg(2 %)
Vitamin E18.9 mg(158 %)
Vitamin K15.7 μg(26 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.6 mg(38 %)
Vitamin B₆1.1 mg(79 %)
Folate53 μg(18 %)
Pantothenic acid3.3 mg(55 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C127 mg(134 %)
Potassium1,475 mg(37 %)
Calcium97 mg(10 %)
Magnesium75 mg(25 %)
Iron2.8 mg(19 %)
Iodine10 μg(5 %)
Zinc1 mg(13 %)
Saturated fatty acids16 g
Uric acid58 mg
Cholesterol62 mg
Complete sugar19 g

Ingredients

for
4
Ingredients
4 large Sweet potato
1 Red chili pepper
1 garlic clove
salt
2 Tbsps freshly chopped parsley
4 ozs soft butter
How healthy are the main ingredients?
parsleySweet potatogarlic clovesalt

Preparation steps

1.

Rinse sweet potatoes thoroughly, pat dry, wrap tightly in aluminum foil and prick with a fork several times. Place on the grill and cook, turning regularly, about 40 minutes. To check for doneness, pierce potatoes with a fork. They should be soft.

2.

For the chile-butter: Rinse and halve chile, remove seeds and ribs and chop. Peel garlic and finely chop with a pinch of salt. Mix chile, garlic and parsley with softened butter and refrigerate until ready to serve.

3.

To serve, unwrap potatoes slightly and cut lengthwise. Top with some of the chile-butter. Serve remaining chile-butter on the side.