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Sweet Potato Salads Recipe

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Sweet Potato Salads Recipe

Cook Time:

Ingredients

  • Strained sweet potato babyfood | 1.00 oz
  • Peppers, sweet, red, raw | 1.00 cup, chopped
  • Seedless raisins | 2.00 oz
  • Lemon juice, raw | 1.50 fl oz
  • Parsley, raw | 3.00 tbsp
  • Olive oil | 4.00 tablespoon
  • Fresh rosemary | 3.00 tbsp
  • Almonds | 0.33 cup, sliced
Nutrition Facts (Per Serving)

Calories per serving: 219.61 mg

Fat per serving: 18.04 g

Saturated fat per serving: 2.27 g

Protein per serving: 2.54 g

Sodium per serving: 6.61 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Bake sweet potatoes in 400*F oven for 45 minutes. Cool and cube.
  2. Place in large mixing bowl and set aside.
  3. Mix olive oil, red pepper, onion, rosemary, parsley, lemon juice and raisins.
  4. Add to the cooled sweet potato cubes. Mix well. Chill.
  5. Top with sliced almonds and serve.

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