Sweet Potato Flats RecipeJanuary 14, 2016
The perfect clean-eating appetizer. Slightly melting the Gorgonzola cheese keeps the pears & pecans on the sweet potato, and gives it an amazing delicious flavor. Vegetables are awesome to use as "vehicles" instead of processed carbs. Use this recipe as an appetizer or side dish.
Sweet Potato Flats Recipe
Prep Time: 5 minutes
Total Time: 30 minutes
2 medium sweet potatoes, peeled and sliced into 1/4 inch rounds
1-2 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 pear, cored and cut into thin slices
4 ounces Gorgonzola cheese
1/2 cup chopped pecans, toasted
1. Preheat oven to 450º. In a large mixing bowl, add sweet potato slices and drizzle with olive, salt and pepper. Toss to combine.
2. Place rounds flat on a rimmed baking sheet. Roast 18-22 minutes, turning once halfway through. Remove from oven and top with Gorgonzola cheese. Return to oven for 1-2 minutes for Gorgonzola to soften.
3. Remove from oven and top with pear slices and toasted pecans. Serve warm.
Amount Per Serving - 2 sweet potato flats, recipe makes about 40 flats, serves about 20
Calories: 31.3; Total Fat: 2.4 g; Saturated Fat: 0.6 g; Polyunsaturated Fat 0.4 g; Monounsaturated Fat 1.1 g; Cholesterol 2.0 mg; Sodium 35.8 mg; Potassium 38.4 mg; Total Carbohydrate 2.1 g; Dietary Fiber 0.5 g; Sugars 0.9 g; Protein 0.7 g
Photo credit: Tri-Digital Group
Originally published on AnnessaRD, reprint shared with permission of Annessa Chumbley, RD.
ABOUT THE AUTHORAnnessa Chumbley, RD, is a bariatric dietitian and her website "Annessa Nutritionist" provides inspiring nutrition information to the bariatric community and general public. She enjoys getting the community healthy through nutrition segments on Indianapolis' FOX 59 Morning News, and 93.1 WIBC called "Power Up Your Week!", as well as a local healthy cooking show.
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