Baked Sweet Potatoes with Curry Cream Sauce
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
652
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 418 mg | (42 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 26.7 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Sweet potato
- 400 milliliters Whipped cream
- 100 grams freshly grated Parmesan
- 1 tsp Curry powder
- salt
- freshly ground peppers
- butter (for the baking dish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Peel the sweet potatoes, rinse and cut into thin slices with a knife or mandoline.
2.
Mix the cream with the cheese, curry, salt and pepper. Place the potato slices in a buttered baking dish and pour the curry cream over it. Bake in the preheated oven for 45 minutes. Serve in the baking dish.
