Sweet Potatoes with Roast Beef and Cream

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Sweet Potatoes with Roast Beef and Cream
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
450
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie450 kcal(21 %)
Protein16.64 g(17 %)
Fat28.23 g(24 %)
Carbohydrates34.03 g(23 %)
Sugar added1.05 g(4 %)
Roughage4.9 g(16 %)
Vitamin A2,262.97 mg(282,871 %)
Vitamin D0.23 μg(1 %)
Vitamin E0.87 mg(7 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.17 mg(15 %)
Niacin2 mg(17 %)
Vitamin B₆0.35 mg(25 %)
Folate22.92 μg(8 %)
Pantothenic acid1.46 mg(24 %)
Biotin2.57 μg(6 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C5.66 mg(6 %)
Potassium721.51 mg(18 %)
Calcium84.15 mg(8 %)
Magnesium44.65 mg(15 %)
Iron3.72 mg(25 %)
Iodine12.48 μg(6 %)
Zinc0.75 mg(9 %)
Saturated fatty acids10.71 g
Cholesterol122.17 mg

Ingredients

for
4
Ingredients
600 grams Sweet potato
50 milliliters olive oil
salt
freshly ground peppers
1 teaspoon dried thyme
1 egg yolk
1 teaspoon sugar
1 tablespoon medium hot Mustard
1 tablespoon lighter Vinegar
1 teaspoon Horseradish
150 milliliters Whipped cream
200 grams Roast beef (thinly sliced)
pink peppercorns
2 tablespoons long scallions
How healthy are the main ingredients?
Sweet potatoWhipped creamMustardsugarHorseradishthyme

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Rinse sweet potatoes thoroughly and cut into slices about 1 cm (approximately 1/2 inch) thick. Cover a baking sheet with parchment paper and lay the slices on top. Mix the oil with salt, pepper and thyme and brush the slices. Bake in the oven about 25 minutes.

2.

Whisk together the cream and the egg yolk in a bowl with sugar, mustard, vinegar and horseradish. Beat the cream until stiff and refrigerate until ready to use.

3.

Cool the finished potatoes to lukewarm and top each portion with some roast beef. Add a small dab of cream and serve garnished with peppercorns and chives.