Photo: Louis Hansel
Estimated Nutrition (whole recipe, rough)
346
Calories
24g
Protein
1g
Fat
61g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 medium sweet potatoes (1½ lb), peeled and cut into 1-inch cubes
- ⅓ cup nonfat or low-fat plain yogurt
- 1 small red bell pepper, diced
- 2 scallions, thinly sliced
- 3 Tbsp chopped fresh basil
- 1 tsp red wine vinegar
- ¼ tsp salt
- ⅛ tsp freshly ground black pepper
Directions
1
Place sweet potatoes in a medium saucepan and add cold water to cover.
2
Bring to a boil and cook until tender, 8 to 10 minutes.
3
Drain, run under cold water to cool, and drain again.
4
In a large bowl, combine sweet potatoes, yogurt, bell pepper, scallions, basil, vinegar, salt, and black pepper.
5
Serve at room temperature or chilled.
6
Makes 4 (generous 3/4-cup) servings
Recipe sourced from
fandom