Sweet Potato Streusel Slices
15.5 g
Net Carbs
10.7 g
Protein
19.6 g
Fat
4.1 g
Fiber
286
Calories
Cooking tip: This swavory (sweet and savory) side dish is the perfect flavor profile for those who prefer their sweet with a dash of salt. If your pistachios are salted, you may want to reduce the salt by 1/4 teaspoon. If you prefer more of a sweet flavor profile, try reducing the salt by another 1/4 teaspoon. We designed this recipe to provide 10 grams of protein with moderate fat and calories to fill a healthy role on the holiday table.
Ingredients:
- 2 small sweet potatoes (260g), sliced into 15, 1/4-inch thick slices
- 2 1/2 tablespoons unsalted butter, melted, divided
- 1 teaspoon salt, divided
- 7 tablespoons (54g) roasted pistachios, finely chopped
- 5 tablespoons (35g) finely ground almond flour
- 3 tablespoons hemp hearts
- 1 3/4 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 3 tablespoons no-sugar maple flavored syrup, divided
- 6 1/2 ounces part skim ricotta
Directions:
- Heat oven to 350°F. Prepare a baking sheet with parchment paper.
- Arrange sweet potato slices on the prepared baking sheet. Brush each slice with a small amount of melted butter and sprinkle 1/4 teaspoon salt evenly over all the slices. Bake for 15 minutes or until tops are beginning to brown.
- While the potatoes are baking, in a small bowl use a fork to combine chopped pistachios, almond flour, hemp hearts, 1 1/2 teaspoons cinnamon, nutmeg, and remaining salt (about 3/4 teaspoon). Add remaining melted butter (about 2 tablespoons) and 1 1/2 tablespoons maple flavored syrup, mixing until evenly combined.
- In a small bowl, use a fork to combine ricotta with remaining 1 1/2 tablespoons maple flavored syrup. Refrigerate until needed.
- Remove sweet potato slices from the oven and evenly top with the nut mixture, about 2 teaspoons on each slice. Place back in the oven until the topping is warmed through and beginning to brown, about 10 minutes. Remove from oven and allow to cool for about 3 minutes.
- Top each sweet potato slice with a dollop of ricotta (about 2 1/2 teaspoons on each) and sprinkle remaining 1/4 teaspoon cinnamon evenly over the ricotta. Three sweet potato streusel slices topped as described is one serving.
