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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Sweet Potatoes With Sauteed Squash And Peppers

Recipe Tags: Potato Recipes

Date Added: January 27, 2013

Ingredients:

1 Unit Zucchini sliced 1/2"
1 Unit Yellow Squash sliced
1 Unit Red Pepper crushed
1 Tablespoon Olive Oil use a good one
4 Unit Sweet Potatoes baked
1 Unit Salt
1 Unit Pepper hot red
1 Unit Sour Cream
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Directions:

1. Dice the zucchini, squash and red pepper.

2. In large non-stick saute pan, heat the olive oil.

3. Add the diced vegetables. Slice sweet potatoes in half and scoop out some filling.

4. Place vegetables in sweet potato shell. Season with salt and pepper.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Olive Oil allergies.
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