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Categories:
sweet potatoes garlic shallots grape tomatoes olive oil red wine vinegar tomato paste almonds parsley cottage cheese kosher salt ground black pepper
Viewed: 51 - Published at: 4 years agoIngredients
- 4 medium sweet potatoes
- 3 garlic cloves, chopped
- 2 shallots, chopped
- 3 cups grape tomatoes
- 2 tablespoons olive oil, plus 1/3 cup
- 2 tablespoons red wine vinegar, plus 1 tablespoon
- 1 tablespoon tomato paste
- 1/2 cup almonds
- 2 tablespoons finely chopped parsley
- 1/2 cup cottage cheese
- kosher salt
- ground black pepper
Method
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place sweet potatoes on one of the prepared baking sheets and bake for 40-50 minutes or until tender and cooked through.
- Spread the garlic, shallots and tomatoes evenly on the second baking sheet and drizzle over 2 tablespoons olive oil. Season with salt and pepper then roast for 20-25 minutes or until tomatoes are jammy.
- Remove tomatoes from the oven and transfer to a blender with 2 tablespoons red wine vinegar, tomato paste and almonds. Puree until smooth.
- In a small bowl, whisk to combine parsley, 1 tablespoon red wine vinegar, 1/3 cup olive oil and salt and pepper to taste.
- To serve place sweet potato on a plate or serving platter and make a cut through the center of each. Open the tops and use a fork to lightly mash the potatoes. Spoon over a portion of the tomato sauce, add a dollop of cottage cheese and a drizzle of parsley sauce.
