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Nutrition Facts
Serving Size 95 g
(Approx. 6 Servings)
Amount Per Serving
Calories 150 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 105 mg 4%
Total Carbohydrate 16 g 5%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 3 g
Vitamin A 70% Iron 6%
Vitamin C 30% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Sweet Potato Salad with Maple Vinaigrette
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

3 sweet potatoes, peeled and sliced into 3/4-inch slices
1/2 Tsp cumin
2 Tbsp olive oil
1 green onions, root ends removed
2 Tsp apple cider vinegar
1 Tbsp maple syrup
1 garlic, minced
1/2 cup(s) parsley, chopped
2 pieces bacon, cooked and chopped
3 Tbsp pecans, chopped
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Instructions

1
Lightly spray grill with non-stick cooking spray., then heat grill to medium-high.
2
Season sweet potato slices with cumin and 1 tablespoon oil, then place on the grill along with green onions; grill potatoes about 8 minutes per side until tender, yet slightly firm; grill onions until wilted and lightly browned.
3
Combine vinegar, 1 tablespoon oil, maple syrup, garlic and parsley in a large bowl; give onions a rough chop, and add to bowl.
4
Mix in grilled potatoes to bowl; top with bacon and pecans.

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