** 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
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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