Garlic-Roasted Sweet Potato with Provolone
A comforting vegetarian dinner from your Week 3 FareRx bag - about 40g carb and 10g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
The sweet potato is the carb here - one medium potato is a full portion. The provolone adds protein and fat that slow how fast it digests.
Ingredients
- •1 sweet potato, halved
- •1 oz provolone, sliced
- •2 cloves garlic
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Heat the oven to 425F. Rub the sweet potato halves with olive oil and place cut-side up with the garlic cloves.
- 02
40 minutes until tender and caramelized at the edges.
- 03
Squeeze the soft roasted garlic over the potato and lay the provolone on top.
- 04
Return to the oven a few minutes until the cheese melts.
Dietitian’s notes
- →Roast the garlic cloves in their skins alongside the potato so they turn soft and sweet.
- →Add the provolone in the last few minutes so it melts without browning too hard.
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