Sweet Potato Salad

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Sweet Potato Salad
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
242
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie242 cal.(12 %)
Protein3 g(3 %)
Fat9 g(8 %)
Carbohydrates38 g(25 %)
Sugar added1 g(4 %)
Roughage4.9 g(16 %)
Vitamin A2 mg(250 %)
Vitamin D0 μg(0 %)
Vitamin E8.8 mg(73 %)
Vitamin K0.6 μg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.4 mg(29 %)
Folate19 μg(6 %)
Pantothenic acid1.3 mg(22 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C46 mg(48 %)
Potassium568 mg(14 %)
Calcium41 mg(4 %)
Magnesium31 mg(10 %)
Iron1.2 mg(8 %)
Iodine4 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids1.4 g
Uric acid24 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
600 grams Sweet potato
1 small onion
2 Tbsps White vinegar
salt
freshly ground peppers
50 milliliters Beef broth
1 tsp Mustard
1 pinch sugar
3 Tbsps Corn oil
How healthy are the main ingredients?
Sweet potatoMustardsugaronionsalt

Preparation steps

1.

Peel the sweet potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain the sweet potatoes. While still hot, cut into 1/2 cm (approximately 1/8 inch) thin slices and place in a bowl. Peel and finely chop the onion, and add to the potatoes.

2.

In a bowl, whisk the vinegar with the broth, mustard, sugar and oil, and season with salt and pepper to taste. Pour over the sweet potatoes, toss until combined, and allow to sit for 15 minutes. Serve garnished with chives if desired.

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