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Ingredientes
- 3 lb sweet potatoes
- Â Â peeled and cut into 2-inch pcs
- Â Â Vegetable oil
- 1/3 c. minced fresh parsley
- Â Â Salt
- Â Â Freshly grnd black pepper, to taste
- 1/2 c. canola oil
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 2 Tbsp. Dijon mustard
- 1/4 tsp dry mustard
Direcciones
- 8 SERVINGS DAIRY-FREE
- This inventive twist on a classic potato salad allows the rich flavor of the roasted sweet potatoes to dominate.
- Preheat oven to 425 degrees. Lightly coat baking sheet with cooking spray.
- Arrange potatoes on prepared sheet and brush lightly with oil, then sprinkle with salt. Roast potatoes just till tender, about 25 min. Remove from oven and let cold on baking sheet.
- Meanwhile, make dressing. In small bowl whisk all dressing ingredients together. Set aside. Cut potato chunks in half and transfer to serving bowl.
- Add in parsley, salt and pepper and toss to mix. Whisk dressing and add in sufficient to potato mix to lightly coat and toss gently so potatoes do not get mashed.
- Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 237 | |
| Calories from Fat 122 | 51% |
| Total Fat 13.87g | 17% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 113mg | 5% |
| Potassium 439mg | 13% |
| Total Carbs 26.71g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.68g | 4% |
| Protein 2.16g | 3% |
