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Farmer’s Super Sweet Potato - Explore Sweet Potato

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  • Total: 43min
    Preparation: 8min
    Cooking: 35min
  • Portions: 4.00
  • Difficulty: Easy

Utensils

  • Baking dish
  • Oven
  • Knife
  • Cutting board
  • Baking dish
  • Oven
  • Fork
  • Spoon

Nutritional information 244kcal = 1,021kj /per portion

  • 5.38 Milligrams Cholesterol
  • 86.53 Grams Water
  • 42.75 Milligrams Magnesium
  • 244.05 Energy
  • 103.18 Milligrams Calcium
  • 4.95 Grams Protein
  • 1.60 Milligrams Iron
  • 364.81 Milligrams Potassium
  • 54.40 Micrograms Food Folate
  • 7.98 Milligrams Vitamin C
  • 543.19 International unit Vitamin A
  • 0.03 International unit Vitamin D
  • 2.10 Milligrams Vitamin E
  • 17.38 Grams Carbohydrates
  • 3.35 Grams Fiber
  • 280.26 Milligrams Sodium
  • 18.09 Grams Fats
  • 3.05 Grams Saturated Fats

Ingredients

  • 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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