Directions:
- Peel sweet potatoes, and cut into 1/2-inch cubes. Cut yellow bell pepper into 1-inch pieces.
- Combine sweet potatoes, bell pepper, onions, and remaining ingredients in a large zip-top plastic bag; seal bag, and turn until vegetables are evenly coated. Remove vegetable mixture from bag, and place in a single layer in a lightly greased 11- x 15-inch jelly-roll pan.
- Bake at 450° for 30 to 35 minutes or until sweet potatoes are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 974.44 Kcal (4080 kJ) | ||
| Calories from fat | 252.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.04g | 43% | |
|---|---|---|---|
| Sodium | 2730.91mg | 114% | |
| Potassium | 2835.9mg | 60% | |
| Total Carbs | 170.92g | 57% | |
| Sugars | 48.26g | 193% | |
| Dietary Fiber | 26.72g | 107% | |
| Protein | 17.08g | 34% | |
| Vitamin C | 148.7mg | 248% | |
| Vitamin A | 9.8mg | 325% | |
| Iron | 57.4mg | 319% | |
| Calcium | 306.2mg | 31% | |
| Amount Per 100 g | |||
| Calories | 81.45 Kcal (341 kJ) | ||
| Calories from fat | 21.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 43% | |
|---|---|---|---|
| Sodium | 228.26mg | 114% | |
| Potassium | 237.03mg | 60% | |
| Total Carbs | 14.29g | 57% | |
| Sugars | 4.03g | 193% | |
| Dietary Fiber | 2.23g | 107% | |
| Protein | 1.43g | 34% | |
| Vitamin C | 12.4mg | 248% | |
| Vitamin A | 0.8mg | 325% | |
| Iron | 4.8mg | 319% | |
| Calcium | 25.6mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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