Fine Vegetable Cuisine
Baked Sweet Potatoes with Chili Butter
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 655 cal. | (31 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
more nutritional values
| Vitamin A | 5.5 mg | (688 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 18.9 mg | (158 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 1,475 mg | (37 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 large Sweet potato
- 1 Red chili pepper
- 1 garlic clove
- salt
- 2 Tbsps freshly chopped parsley
- 4 ozs soft butter
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.
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