Apricot Rosemary Sweet Potatoes
Prep Time
15mins
Time to Table
35mins
Servings
24
Ingredients
- 2 medium sweet potatoes, peeled
- 1 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup Daisy Cottage Cheese
- 3 tablespoons dried cranberries
- 3 tablespoons chopped pecans
- 2 tablespoons apricot preserves, melted
- 1 tablespoon chopped fresh rosemary
Ingredients
- 2 medium sweet potatoes, peeled
- 1 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup Daisy Cottage Cheese
- 3 tablespoons dried cranberries
- 3 tablespoons chopped pecans
- 2 tablespoons apricot preserves, melted
- 1 tablespoon chopped fresh rosemary
Directions
- Heat the oven to 400 degrees.
- Slice the sweet potatoes crosswise into 24 (1/2-inch) rounds. Arrange on a large-rimmed baking pan. Brush both sides with the olive oil and sprinkle with the salt and pepper. Bake for 20 minutes or until lightly browned and tender.
- Top with the cottage cheese, cranberries, and pecans. Drizzle with apricot preserves and sprinkle with rosemary.
- Serve warm or at room temperature.
- Calories:31
- Protein:1
- Sodium:46
- Total Carbohydrate:4
- Total Fat:1
