Photo: Louis Hansel
Sweet Potato with Toasted Coconut
14 ingredients
Makes 6 servings (as part of a large meal)
openrecipes
Estimated Nutrition (whole recipe, rough)
707
Calories
16g
Protein
42g
Fat
72g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 medium sweet potatoes (1 3/4 pound total), peeled and cut into 1-inch pieces (about 5 cups)
- 2 cups water, divided
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
- Salt
- 1/2 cup grated dried unsweetened coconut
- 1/2 cup canned kidney beans, rinsed and drained
- 1/2 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
- 2 tablespoons vegetable oil
- 1/2 teaspoon brown mustard seeds
- 1/8 teaspoon hot red pepper flakes
- 10 fresh curry leaves (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes