| Carbohydrates | 17.4 gs |
| Energy | 244.1 kcal |
| Fats | 18.1 gs |
| Fiber | 3.3 gs |
| Protein | 5 gs |
| Saturated Fats | 3.1 gs |
| Sodium | 280.3 mg |
| Sugars | 3.1 gs |
Total
43difficulty
Easy
Farmer’s Super Sweet Potato - Explore Sweet Potato
Utensils
Cutting board
Baking dish
Knife
Spoon
Oven
Fork
Ingredients
Portions: 4
- 2 Units Sweet Potatoes (peeled)
- 4 Tablespoons Water
- 35 Grams Toasted Sunflower Seeds
- 25 Grams Parmesan cheese (grated)
- 3 Tablespoons Olive Oil
- 2 Pieces Garlic (2 cloves)
- 1 Tablespoon Lemon Juice
- 1/4 Teaspoon Salt
- 45 Grams Spinach, Raw (leaves)
- 20 Grams Fresh Basil Leaves
Instructions
- 1.Preheat the oven at 425˚F (220˚C). Spray baking sheet with non-stick spray. Wash sweet potatoes and cut into 3 centimetre thick slices
- 2.Place 3-4 tablespoons of water on the baking sheet, distribute sweet potato slices evenly and bake for 20-30 minutes or until slices are soft.
- 3.In food processor, combine toasted sunflower seeds, shredded parmesan cheese, olive oil, garlic cloves and lemon juice, pulse well; then add basil leaves until well mixed and reserve.
- 4.Remove the baking pan with sweet potato slices from oven, smash each with a fork, top with spinach-sunflower seeds pesto, sprinkle with some more shredded Parmesan cheese and bake for 3-5 minutes of 425˚F(220˚C). until golden and enjoy
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