Just a little ole working gal, who loves food

Tuesday, February 19, 2013

Almond, Pecan Parmesan Crusted Sweet Potato's & Kale

I made this side dish last week and posted the pictures up on my facebook wall. After many people messaging me asking for the recipe I decided to post it this week instead of next week! It is quick, seriously easy to make and so so tasty! I have had it twice since then!
 
Cube 2 Sweet potatoes and add them to a casserole dish with 1 tsp of olive oil and season with a little salt and pepper. Bake at 375F until they are slightly softened and halfway cooked (about 15 minutes). Add 2 Cloves of Minced garlic. Continue to cook until potatoes are fully roasted.

While the potatoes are cooking prepare your crust. In a bowl combine 1/4 cup chopped pecans and 2 Tbsp of almond slivers with 1/4 cup grated baby parmesan (you can use regular parm but i only had baby parm on hand). Toss this together with a little olive oil and set aside.

When the potatoes are cooked through add about 3 cups of chopped kale (stems removed), toss well so that the kale gets coated in the leftover olive oil in the dish. Top with the pecan/almond/cheese crust and pop back in the oven until the cheese is melted and the nuts start to brown. Be careful not to burn the nuts. The kale should also crisp up to give a wonderful texture to this dish!

Serve with your favourite protein!
 



1 comment:

  1. i'm trying this right now! excite!

    ReplyDelete