Sweetpotato Saute with Grana Padano & Toasted Almonds
Course: Side Dish
Keyword: blue cheese, sweet potato
Calories: 1203kcal
- 1 large sweetpotato about 1 pound, cleaned and peeled
- 1/4 pound block Grana Padano cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1/4 cup sliced almonds toasted
Cut sweetpotato in half. Using a sharp vegetable peeler, peel flesh of sweetpotato to create “ribbons”; continuing peeling until you have “peeled” all of the sweetpotato. Remove to a bowl. Repeat with the cheese, creating long ribbons off the block; set aside.
To sweetpotatoes, add olive oil, salt and pepper; toss to coat.
In a heavy-duty sauté pan over medium heat, add sweetpotatoes; stir as they cook. To the pan, add butter; continue cooking until crisp tender. Don’t overcook sweetpotatoes or they will stick to the pan and get mushy.
Remove sweetpotatoes to a plate. Immediately top with cheese and almonds. The heat of the sweetpotato sauté will warm the cheese. Eat immediately.
Yield: 2 servings
Nutrition Facts
Sweetpotato Saute with Grana Padano & Toasted Almonds
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 1203kcal | Carbohydrates: 62g | Protein: 57g | Fat: 84g | Saturated Fat: 30g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1943mg | Potassium: 1286mg | Fiber: 14g | Sugar: 13g | Vitamin A: 33299IU | Vitamin C: 5mg | Calcium: 1570mg | Iron: 5mg | Net Carbohydrates: 48g