Tag Archives: sweet potato

Southwest Black Beans and Sweet Potatoes

Southwest Black Beans and Sweet Potatoes
Serves 4
Write a review
Print
Total Time
45 min
Total Time
45 min
522 calories
61 g
0 g
28 g
12 g
4 g
393 g
388 g
8 g
0 g
23 g
Nutrition Facts
Serving Size
393g
Servings
4
Amount Per Serving
Calories 522
Calories from Fat 250
% Daily Value *
Total Fat 28g
44%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 388mg
16%
Total Carbohydrates 61g
20%
Dietary Fiber 15g
62%
Sugars 8g
Protein 12g
Vitamin A
404%
Vitamin C
187%
Calcium
12%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
  2. 1 large onion, preferably red, chopped
  3. ½ cup extra virgin olive oil
  4. Salt
  5. freshly ground black pepper
  6. 1 to 2 tablespoons minced fresh hot chili, like jalapeño
  7. 1 clove garlic, peeled
  8. 2 tablespoons chili powder
  9. 1 tablespoon cumin
  10. Juice of 2 limes
  11. 2 cups cooked black beans, drained (canned are fine)
  12. 1 red or yellow bell pepper, seeded and finely diced
  13. 1 cup chopped fresh cilantro
  14. 1/2 cup sliced green onion
Instructions
  1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper, 1 tablespoon chili powder and 1/2 tablespoon cum. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix.
  2. Sautee peppers, garlic and black beans with salt, pepper, 1 tablespoon chili powder and 1/2 tablespoon cumin.
  3. Put warm vegetables in a large bowl with beans and bell pepper; toss then top with onion and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Adapted from New York Times
beta
calories
522
fat
28g
protein
12g
carbs
61g
more
Adapted from New York Times
Preston Cooks For You http://prestoncooks.com/

Three Potato Salad

Three Potato Salad
Serves 10
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
271 calories
28 g
9 g
17 g
3 g
3 g
179 g
398 g
5 g
0 g
14 g
Nutrition Facts
Serving Size
179g
Servings
10
Amount Per Serving
Calories 271
Calories from Fat 147
% Daily Value *
Total Fat 17g
26%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 4g
Cholesterol 9mg
3%
Sodium 398mg
17%
Total Carbohydrates 28g
9%
Dietary Fiber 3g
10%
Sugars 5g
Protein 3g
Vitamin A
37%
Vitamin C
17%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 medium russet potatoes, peeled and cubed
  2. 3 medium unpeeled red or purple potatoes, cubed
  3. 1 large sweet potato, peeled and cubed
  4. 1 medium red onion, chopped
  5. 1 cup mayonnaise
  6. 2 tablespoons sugar
  7. 1 tablespoon white vinegar
  8. 1 teaspoon salt
  9. 3/4 teaspoon dill weed
  10. 1/2 teaspoon pepper
Instructions
  1. Place all of the potatoes in a large pot; cover with water. Bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
  2. Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
beta
calories
271
fat
17g
protein
3g
carbs
28g
more
Preston Cooks For You http://prestoncooks.com/