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Picture of Loaded Baked Sweet Potatoes
south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1370 kcal 69 %
  • Fat 44 g 67 %
  • Saturated 6 g 31 %
  • Carbs 208 g 69 %
  • Fiber 45 g 178 %
  • Protein 48 g 95 %
  • Cholesterol 0 mg 0 %
  • Sodium 3362 mg 140 %
  • Calcium 776 mg 78 %
  • Magnesium 416 mg 99 %
  • Potassium 4347 mg 92 %
  • Iron 22 mg 124 %
  • Zinc 8 mg 76 %
  • Phosphorus 826 mg 118 %
  • Vitamin A 3994 µg 444 %
  • Vitamin C 111 mg 123 %
  • Thiamin (B1) 1 mg 101 %
  • Riboflavin (B2) 1 mg 62 %
  • Niacin (B3) 7 mg 43 %
  • Vitamin B6 2 mg 154 %
  • Folate equivalent (total) 541 µg 135 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 14 mg 95 %
  • Vitamin K 561 µg 467 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Loaded Baked Sweet Potatoes

Ingredients

  • 4 medium sweet potatoes (each 8 to 10 ounces), scrubbed
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 8 ounces broccoli rabe, tough ends trimmed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • ¼ cup sliced pepperoncini, plus brine for drizzling (from a 16-ounce jar)
  • Flaky salt, such as Maldon, for serving

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