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| 1 Pound |
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Sweet potatoes |
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| 3 Stalks |
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Celery, chopped |
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| 1/2 Cup |
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Coarsely chopped red onion |
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| 1 Tbs |
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Minced parsley |
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| 1/4 Cup |
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Dried cranberries |
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| 2 Tbs |
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Lemon juice |
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| 2 Tbs |
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Olive oil |
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| 1 Handful |
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Chopped walnuts or pecans (optional) |
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Salt to taste |
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| Preheat oven to 400 degrees |
| Bake potatoes until tender (about 1 hour). Do not overbake; they should NOT be mushy. (Okay to use microwave) Cool, peel, and cut into chunks. In a large bowl, combine potatoes, celery, parsley, onion, and cranberries. In a small bowl, whisk together lemon juice and olive oil. Toss with potato mixture, and add nuts if desired. Salt to taste. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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170.55 |
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| Calories From Fat (42%) |
|
72.21 |
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| Calories From Protein (7%) |
|
11.12 |
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| Calories From Carbs (51%) |
|
87.22 |
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| Calories From Alcohol (0%) |
|
0.00 |
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| |
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% Daily Value |
| Total Fat 8.24g |
|
13% |
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| Saturated Fat 1.07g |
|
5% |
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| Monounsaturated Fat 5.17g |
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| Polyunsaturated Fat 1.64g |
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| Trans Fatty Acids 0.00g |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 74.08mg |
|
3% |
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| Potassium 632.63mg |
|
18% |
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| Carbohydrates 22.40g |
|
7% |
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| Dietary Fiber 3.29g |
|
13% |
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| Sugar 2.27g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 19.11g |
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|
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| Protein 2.95g |
|
6% |
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| Vitamin A 245.45IU |
|
5% |
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| Vitamin C 29.10mg |
|
48% |
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| Calcium 32.76mg |
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3% |
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| Iron 1.11mg |
|
6% |
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| Vitamin E 1.17IU |
|
12% |
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| Thiamin 0.11mg |
|
7% |
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| Riboflavin 0.03mg |
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1% |
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| Niacin 1.46mg |
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7% |
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| Vitamin B6 0.24mg |
|
12% |
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| Folate 36.90µg |
|
9% |
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| Pantothenic Acid 0.44mg |
|
4% |
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| Phosphorus 85.66mg |
|
9% |
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| Magnesium 32.97mg |
|
8% |
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| Zinc 0.50mg |
|
3% |
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| Copper 0.20mg |
|
10% |
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| Manganese 0.29mg |
|
14% |
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| Selenium 0.81µg |
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1% |
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| Alcohol 0.00g |
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| Caffeine 0.00mg |
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| Water 137.83g |
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