Tip: For cooked sweet potato, peel and cut one 10- to 12-ounce sweet potato into thirds. In a covered small saucepan, cook potato in boiling, lightly salted water about 20 minutes or just until tender. Drain and chop.
Serving Size: 1 appetizer
61 calories; protein 1.3g; carbohydrates 10.1g; dietary fiber 0.8g; sugars 2.3g; fat 1.7g; saturated fat 0.4g; cholesterol 1.9mg; vitamin a iu 3253.7IU; vitamin c 3.2mg; folate 13.7mcg; calcium 14.4mg; iron 0.5mg; magnesium 6.4mg; potassium 65mg; sodium 69.1mg.