Caramelized Sweet Potatoes with Cottage Cheese
Serves 2
Sweet potatoes roasted cut-side down until tender and caramelized, then topped with creamy cottage cheese, toasted pine nuts and microgreens for an easy meatless lunch or light dinner.
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Ingredients
- 2 medium sweet potatoes, scrubbed and dried
- 1 tablespoon extra-virgin olive oil, plus a little more for the pan
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup cottage cheese
- 2 tablespoon pine nuts
- Microgreens, for topping
Instructions
- Preheat the oven to 375°F. Lightly coat a flat, unlined aluminum sheet pan with a thin layer of olive oil where the sweet potatoes will sit.
- Cut the sweet potatoes in half lengthwise, leaving the skin on.
- In a large bowl, coat the sweet potato halves with the olive oil, smoked paprika, garlic powder, salt and black pepper, making sure the cut sides are well coated.
- Place the sweet potatoes cut-side down on the prepared baking sheet. Roast for 40–45 minutes, or until tender.
- During the last 5 minutes of roasting, add the pine nuts to an open area of the baking sheet. Toast until lightly golden, keeping an eye on them so they don't burn.
- Remove the pan from the oven and let the sweet potatoes rest cut-side down on the pan for 10 minutes. Carefully flip them over.
- Top each serving with ½ cup cottage cheese, toasted pine nuts and microgreens. Add additional black pepper, if desired.