Sweet Potato Rounds with Parmesan

Sweet Potato Rounds with Parmesan

servings
18
bites

Ingredients












Cooking Instructions

1

Heat oven to 400oF.
 


2

Arrange sweet potatoes on parchment-lined baking sheet. Coat with olive oil, and sprinkle with pinch of salt and pepper on both sides. Bake for 30 minutes, flipping slices halfway through, or until browned on both sides.


3

In medium bowl, toss kale with lemon juice; massage into leaves with fingers until kale has softened. In small bowl, whisk olive oil, honey, garlic, salt and pepper. Pour over kale salad, and toss to coat. Add parmesan, and mix. Season with salt and pepper, to taste.


4

Place pine nuts on parchment-lined baking sheet. During the last 3-4 minutes of baking sweet potatoes, add pine nuts to oven and toast until lightly browned, shaking pan halfway through.


5

To serve, arrange roasted sweet potato rounds on a platter. Scoop small mounds of kale salad, and place over each sweet potato slice. Garnish with additional parmesan, if desired.


Ingredients












Cooking Instructions

1

Heat oven to 400oF.
 


2

Arrange sweet potatoes on parchment-lined baking sheet. Coat with olive oil, and sprinkle with pinch of salt and pepper on both sides. Bake for 30 minutes, flipping slices halfway through, or until browned on both sides.


3

In medium bowl, toss kale with lemon juice; massage into leaves with fingers until kale has softened. In small bowl, whisk olive oil, honey, garlic, salt and pepper. Pour over kale salad, and toss to coat. Add parmesan, and mix. Season with salt and pepper, to taste.


4

Place pine nuts on parchment-lined baking sheet. During the last 3-4 minutes of baking sweet potatoes, add pine nuts to oven and toast until lightly browned, shaking pan halfway through.


5

To serve, arrange roasted sweet potato rounds on a platter. Scoop small mounds of kale salad, and place over each sweet potato slice. Garnish with additional parmesan, if desired.


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