Sweet Potato with Mascarpone & Pumpkin Seeds
The mascarpone is rich and slightly tangy, the sweet potatoes add warmth and sweetness, and the pumpkin seeds provide texture and nuttiness.
Ingredients
- 1 medium sweet potato sliced
- 1 tablespoon olive oil
- Salt and ground black pepper for seasoning
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon honey
- ½ teaspoon cayenne
- Pinch salt
- ½ cup mascarpone
- Fresh thyme
Instructions
- Preheat the oven to 400°F. Cover a baking sheet with parchment paper.
- Coat the sweet potato slices with olive oil. Spread them out on the baking sheet. Season with salt and pepper. Bake for 20 minutes, until soft.
- Lightly grease a small baking dish.
- In a bowl, mix the pumpkin seeds, sunflower seeds, honey, cayenne, and salt. Transfer it to the baking dish. Put it in the oven alongside the sweet potato for 5-7 minutes, until lightly golden. Remove and let cool. Once cooled, remove the seeds and break them up into clusters.
- When the sweet potatoes are done, remove from the oven and let cool.
- Spread the mascarpone onto the sweet potato rounds. Top with the nut clusters. Garnish with fresh thyme.
Nutrition
Calories: 75kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 8mgSodium: 13mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 2271IUVitamin C: 0.5mgCalcium: 17mgIron: 0.3mg
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