Cashew Cheese Stuffed Sweet Potatoes
with Pecan Parsley Salsa
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INGREDIENTS
- 2 sweet potatoes, halved lengthwise
- ¼ cup pecans
- ¼ oz fresh parsley, leaves and tender stems finely chopped
- ¼ oz fresh chives, finely chopped
- 1 garlic clove, peeled and minced
- 1 lemon, zested and juiced (divided—shared with the pear cranberry crisp)
- 4 oz Treeline® Dairy-Free Herb Garlic Cheese
- 3 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Preheat the oven to 425°F. Add sweet potatoes to a baking sheet and rub each half with 1 tsp olive oil and a pinch of salt and pepper. Roast sweet potatoes, cut side down, until tender, 25 to 30 minutes. For the last 2 to 3 minutes of roasting, add pecans to the baking sheet and toast.
Roughly chop the toasted pecans. Add pecans, parsley, chives, garlic, lemon zest, just half the lemon juice, 2 tbsp olive oil, and a pinch of salt and pepper to a small bowl. Stir to combine. TIP: You’ll use the remaining lemon juice for the Pear Cranberry Crisp with Walnut Crumble.
Arrange the roasted sweet potatoes on a platter, cut side up, slightly mashing the flesh with a fork. Dollop herb garlic cheese on the sweet potatoes, and top with pecan parsley salsa.
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