Sweet Potatoes in Picante Sauce

Also known as Picante de Papas, this dish is often made in Latin American countries using a tropical sweet potato known as a boniato. Enjoy this with pork chops.

Yield: 10 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 15%
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.7g
  • Carbohydrate: 21.5g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 252mg
  • Calcium: 26mg


  • 1 tablespoon olive oil
  • 1/2 cup minced celery
  • 1/2 teaspoon crushed fennel seeds
  • 2 garlic cloves, minced
  • 3/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  • 1 dried red chile, crumbled (about 1/4 ounce)
  • 6 cups (1 1/2-inch) cubed peeled sweet potatoes (about 2 pounds)
  • 1/2 cup water
  • 1 tablespoon chopped fresh cilantro


  1. Heat olive oil in a Dutch oven over medium heat. Add celery, fennel, and garlic; cook 1 minute, stirring constantly. Add onion and the next 4 ingredients (through chile); cook 10 minutes, stirring frequently. Add potato and water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until potato is tender. Sprinkle with cilantro.
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