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Sweet Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0688
Energy (kCal)70.2984
Carbohydrates (g)16.005
Total fats (g)0.5644
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pan fry the chopped onion in 2 tablespoons of the oil until golden. | 2. Cut the peeled sweet potatoes into 2.5cm cubes and add to the pan with enough water to just cover. | 3. Add spices, a little salt and 2 more tablespoons of oil. | 4. Cook until the potato pieces are tender, and the liquid reduced to a sauce, turning the potatoes over. | 5. Serve the salad at room temperature mixed with green olives to taste and the preserved lemon rind if wished. Sprinkle with lemon juice and chopped parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 60.0 14.01 1.65 0.15
    orange potato 500 sweet - - - -
    extra virgin olive oil 5 tablespoons - - - -
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    salt - - - -
    green olive - - - -
    lemon juice 1/2 tablespoon 1.6775 0.5261 0.0267 0.0183
    flat leaf parsley 2 tablespoons - - - -
    lemon 1/2 preserved 0.6404 0.2058 0.0243 0.0066

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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