2 Serves
116 Mins
6 g
16 g
14 g
Preheat your oven to 200°C and scrub the sweet potatoes thoroughly. Pierce the skin of each sweet potato several times with a fork.
Ingredients, vitamins, and health benefits
Sweet Potato
Sour Cream
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Vitamin E
1 mg / 15 mgVitamin K
397 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
195 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
149 mg / 1,250 mgPotassium
790 mg / 4,700 mgSodium
639 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
7 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Place the sweet potatoes on a baking sheet and roast until tender, approximately 60 to 90 minutes depending on size.
In a frying pan, heat the olive oil over medium heat and sauté your chosen filling ingredients until cooked through.
Split the roasted sweet potatoes open, fluff the insides with a fork, and season with salt and black pepper to taste.
Top the potatoes with the prepared filling and serve immediately while hot.
Chives
Olive Oil
Salt
Black Pepper
Vitamin A
314 µg / 900 µgVitamin C
22 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
397 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
195 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
149 mg / 1,250 mgPotassium
790 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g