Sweet Potato Boats With Roasted Tomato Sauce

"Look no further for an mouthwatering and comforting vegetarian dinner."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
50mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place sweet potatoes on one of the prepared baking sheets and bake for 40-50 minutes or until tender and cooked through.
  • Spread the garlic, shallots and tomatoes evenly on the second baking sheet and drizzle over 2 tablespoons olive oil. Season with salt and pepper then roast for 20-25 minutes or until tomatoes are jammy.
  • Remove tomatoes from the oven and transfer to a blender with 2 tablespoons red wine vinegar, tomato paste and almonds. Puree until smooth.
  • In a small bowl, whisk to combine parsley, 1 tablespoon red wine vinegar, 1/3 cup olive oil and salt and pepper to taste.
  • To serve place sweet potato on a plate or serving platter and make a cut through the center of each. Open the tops and use a fork to lightly mash the potatoes. Spoon over a portion of the tomato sauce, add a dollop of cottage cheese and a drizzle of parsley sauce.

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RECIPE SUBMITTED BY

Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.
 
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