Apricot Rosemary Sweet Potatoes
  • Apricot Rosemary Sweet Potatoes

Apricot Rosemary Sweet Potatoes

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Prep Time

15mins

time to table icon

Time to Table

35mins

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Serves

24

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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

  1. Heat the oven to 400 degrees.
  2. Slice the sweet potatoes crosswise into 24 (1/2-inch) rounds.
  3. Arrange on a large rimmed baking pan.
  4. Brush both sides with the olive oil and sprinkle with the salt and pepper.
  5. Bake for 20 minutes or until lightly browned and tender.
  6. Top with the cottage cheese, cranberries and pecans.
  7. Drizzle with apricot preserves and sprinkle with rosemary.
  8. Serve warm or at room temperature.
  • Calories:31
  • Protein:1
  • Sodium:46
  • Total Carbohydrate:4
  • Total Fat:1

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