1 each roasted green and red pepper, seeded, cut into strips
2 Tbsp. chopped fresh cilantro
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Let's Make It
Cook potatoes in boiling water in saucepan 10 min. or just until tender; drain.
Place warm potatoes in large bowl. Mix dressing, lime juice and mustard until blended. Add to potatoes; toss to evenly coat.
Add peppers and cilantro; mix lightly.
The sweet potato has been called a "superfood", since it is a good source of both fiber and potassium, and high in both vitamins A and C.
How to Roast Peppers
Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.