4 Serves
49 Mins
6 g
21 g
8 g
Preheat your oven to 200°C.
Ingredients, vitamins, and health benefits
Sweet Potato
Olive Oil
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Vitamin K
687 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
178 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
159 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
1155 mg / 4,700 mgSodium
34 mg / 2,300 mgZinc
0 mg / 11 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
12 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Toss the sweet potato chunks with olive oil and seasoning, then spread them in a single layer on a baking sheet lined with parchment paper.
Roast the sweet potatoes for 30 to 35 minutes until they are tender and golden brown, then remove from the oven and allow them to cool at room temperature.
In a small bowl, whisk together the salad dressing ingredients with additional seasoning, then gently toss the cooled sweet potatoes in the dressing using your hands to maintain their shape.
Seasoned Salt
Vitamin A
429 µg / 900 µgVitamin C
25 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
687 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
178 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
159 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
1155 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4
g22
g12
g
Vietnamese
GreekZinc
0 mg / 11 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
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