Prep Time: 15 min. Total Time: 40 min. Servings: 4
There’s a new toast in town! Instead of bread, fill up on caramelized sweet potato planks topped with leafy kale, savory prosciutto and a tart, creamy sauce.
Heat oven to 425°F. Brush both sides of sweet potato slices with 1 tablespoon of the olive oil; place on ungreased cookie sheet. Sprinkle with paprika and 1/8 teaspoon of the salt. Bake 15 to 20 minutes, turning once, until golden brown.
Meanwhile, in medium bowl, mix 1 tablespoon of the olive oil, remaining 1/8 teaspoon salt and the pepper. Add kale and onion; toss to coat.
Divide kale mixture evenly over sweet potato toasts. Bake 4 to 5 minutes longer or until kale wilts slightly.
Meanwhile, in small bowl, stir together YQ, remaining 1 tablespoon olive oil and the lemon juice. Drizzle YQ mixture over each toast, then top with prosciutto.
1 Serving: Calories 180 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Potassium 310mg; Total Carbohydrate 16g (Dietary Fiber 2g); Protein 4g
% Daily Value: Vitamin A 210%; Vitamin C 10%; Calcium 4%; Iron 4%
Exchanges: 1/2 Starch, 1 1/2 Vegetable, 2 Fat
Carbohydrate Choices: 1