This recipe is inspired by the famous Puerto Rican plantain mofongo. On our vacation to Puerto Rico, we couldn’t find many vegetarian food options at the resort we stayed in. We survived the whole trip on this amazing and filling dish made with Yucca (tapioca) instead of plantain. We loved it so much that I…
Sweet Potato Mofongo
INGREDIENTS
INSTRUCTIONS
-
- Cook the sweet potatoes. (Can be pressure cooked for 4-5 whistles or baked in an oven for 45 mins at 400F)
- Peel the potatoes and grate them and set them aside. (They can be mashed if a grater is not available)
- Add butter to a heated pan.
- Add the garlic and green chillies and stir fry for a minute.
- Add onion and saute for few minutes.
- Once the onion is cooked add the red pepper flakes and stir well.
- Add the grated potatoes and mix well.
- Add cilantro and a squeeze of lemon and mix well.
- Sweet potato mofongo is ready to be served
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 244kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 4.9g25%
- Cholesterol 20mg7%
- Sodium 929mg39%
- Potassium 672mg20%
- Total Carbohydrate 41g14%
- Dietary Fiber 6.2g25%
- Sugars 7.6g
- Protein 3.88g8%
- Vitamin A 139 IU
- Vitamin C 36 mg
- Calcium 5 mg
- Iron 7 mg
- Vitamin K 8 mcg
- Vitamin B6 29 mg
- Phosphorus 14 mg
- Magnesium 12 mg
- Copper 32 mg
- Manganese 22 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Vegan, Healthy
