Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Honey | 1 tbsp (21g) | 64 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- large sweet potatoes, peeled and cut into cubes
- 4 teaspoon grated fresh ginger
- 1 teaspoon cinnamon
- 2 teaspoons chili peppers
- 1 lemon, juiced
- 2 teaspoons honey
- salt
- 4 tablespoons coriander
- 100-200g black olives
- 1/4 cup capers
- =
Directions
Boil the sweet potatoes for 5 minutes in just enough water to cover them.
Stir in the ginger, cinnamon, chili, lemon, honey and salt and boil for another 10 minutes, or until the potatoes are cooked.
The sauce should be like syrup, but if it hasn't reached that consistency, lift out the potatoes and boil the sauce until it is thicker.
Mix in the coriander, olives and capers. Reintroduce the potatoes to the dressing if necessary.
Allow it to cool before serving.
This recipe serves 4 to 6.