RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 527
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| Recipe Name: |
Honey Mustard-Whipped Sweet Potatoes |
| Source: |
, October 1997 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
Serve this simple, creamy dish as a side to chicken or pork.
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Ingredients:
0.25 Teaspoon pepper, black
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Directions:
Melt margarine in a large saucepan over medium heat. Add onion and sweet potatoes; sauté 5 minutes. Add mustard and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until sweet potatoes are very tender.
Place sweet potato mixture in a food processor; process until smooth.
Serving size: 3/4 cup
CALORIES 198(18% from fat)
FAT 4g (sat 0.7g,mono 1.3g,poly 1.1g)
PROTEIN 3.1g
CHOLESTEROL 0.0mg
CALCIUM 34mg
SODIUM 187mg
FIBER 4.3g
IRON 1.2mg
CARBOHYDRATE 38.3g |
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| Nutrition per Serving: |
| Calories: |
207 |
Total Carbs: |
43.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.5 |
Protein: |
1.48 |
| Fiber: |
0.00 |
Sodium: |
225.47 |
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