Sweet potato salad
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein6 %8 g
- Carbs71 %99 g
- Fat23 %14 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 540 kcal | 105 kcal |
| Protein | 8 g | 1.6 g |
| Carbs | 99 g | 19.3 g |
| Fat | 14 g | 2.7 g |
One serving is about 512 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty21/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Vegetarian - Turkish
Ingredients
- 1 tablespoon Olive oil
- 2 tablespoons Extra Virgin Olive Oil
- 4 Spring Onions (sliced)
- 2 tablespoons Honey
- 2 Shallots
- bunches Chives
- 5 tablespoons Sherry vinegar
- 1.2 kg Sweet PotatoesOriginal: 1200 g
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks – use your hands to avoid breaking them up.
Videos and links
Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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