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Sweet-potato salad with yogurt
Salad of sweet potatoes with mint, Greek yogurt, mayonnaise, chili pepper and garlic
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Ingredients
Directions
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Preheat the oven to 230 ° C. Cut the potatoes into 4 cm sections.
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Put them in a bowl with the oil and salt, put them on a lightly greased baking sheet and roast them in the oven for about 20 minutes.
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In the meantime, finely chop the mint leaves and mix with the yoghurt, mayonnaise and chili pepper into a dressing.
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Press the garlic above it. Season with pepper and salt.
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Take the potato parts out of the oven, place on a plate and allow to cool.
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Pour the dressing over the potatoes, sprinkle with the chili pepper and drizzle with the oil. Eat the salad lukewarm.
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Nutrition
385Calories
Sodium6% DV135mg
Fat29% DV19g
Protein8% DV4g
Carbs16% DV47g
Fiber20% DV5g
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