Directions:
- Wash and dry sweet potates. Bake at 400F (skins on) for 30 minutes or until cooked.
- Cool sweet potatoes.
- Peel and cut potatoes in one inch cubes.
- In a serving bowl, combine green peppers and parsley with potates.
- In a separte bowl, whisk together the tarragon vinegar, honey, water, vegetable oil, salt, pepper and oregano.
- Pour over potate mixture. Toss gently to coat potatoes.
- Chill at least 3 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 632.91 Kcal (2650 kJ) | ||
| Calories from fat | 268.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.79g | 46% | |
|---|---|---|---|
| Cholesterol | 64.95mg | 22% | |
| Sodium | 113.84mg | 5% | |
| Potassium | 289.15mg | 6% | |
| Total Carbs | 91.78g | 31% | |
| Sugars | 61.33g | 245% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 6.69g | 13% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.8mg | 15% | |
| Calcium | 88.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 492.46 Kcal (2062 kJ) | ||
| Calories from fat | 208.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.18g | 46% | |
|---|---|---|---|
| Cholesterol | 50.53mg | 22% | |
| Sodium | 88.58mg | 5% | |
| Potassium | 224.99mg | 6% | |
| Total Carbs | 71.41g | 31% | |
| Sugars | 47.72g | 245% | |
| Dietary Fiber | 4.45g | 23% | |
| Protein | 5.21g | 13% | |
| Vitamin C | 21.1mg | 45% | |
| Vitamin A | 0.5mg | 22% | |
| Iron | 2.2mg | 15% | |
| Calcium | 68.5mg | 9% | |
* 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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