Coconut Sweet Potatoes

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Coconut Sweet Potatoes
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
618
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie618 cal.(29 %)
Protein8 g(8 %)
Fat21 g(18 %)
Carbohydrates97 g(65 %)
Sugar added0 g(0 %)
Roughage14.4 g(48 %)
Vitamin A5.3 mg(663 %)
Vitamin D0.2 μg(1 %)
Vitamin E18.7 mg(156 %)
Vitamin K1 μg(2 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.6 mg(38 %)
Vitamin B₆1.1 mg(79 %)
Folate54 μg(18 %)
Pantothenic acid3.4 mg(57 %)
Biotin18.4 μg(41 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C120 mg(126 %)
Potassium1,518 mg(38 %)
Calcium94 mg(9 %)
Magnesium80 mg(27 %)
Iron3.1 mg(21 %)
Iodine10 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids14.7 g
Uric acid56 mg
Cholesterol30 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
4 Sweet potato (about 200 grams each)
40 grams butter
80 grams Coconut cream (unsweetened, canned)
salt
½ tsp Ground cinnamon
butter
How healthy are the main ingredients?
Sweet potatosalt

Preparation steps

1.

Rinse the sweet potatoes, place in a pot of cold water, bring to a boil, cover and leave to boil for about 20 minutes. Drain and allow to cool slightly.

2.

Cut the potatoes in half lengthwise and scrape out the insides with a spoon. Leave a 1/2 cm-wide (approximately 1/4 inch) margin.

3.

Press the potato flesh through a potato ricer, mix with the butter and the coconut cream and season with salt and cinnamon.

4.

Spoon the purée back into the potato skins, cover with knobs of butter and cook under the broiler for about 2 minutes until golden brown.

Serve immediately.