Sweet potato and apple are unusual partners in this winter dessert.
Ingredients
- 1 sheet (25cm x 25cm) frozen ready rolled puff pastry, thawed
- 300g fresh ricotta
- Large pinch ground cinnamon
- 150g sweet potato, peeled, cut into 5mm-thick slices
- 1 small pink lady apple, cut into 5mm-thick slices
- 20g butter, melted
- 1 tablespoon brown sugar
- 2 teaspoons fresh rosemary leaves
Method
- Step 1Preheat oven to 200°C. Line a baking tray with some non-stick baking paper.
- Step 2Cut a 2cm border around the edge of the pastry, only cutting halfway through. Transfer the pastry to the baking tray.
- Step 3Combine the ricotta and cinnamon until smooth. Spread with the ricotta, within the 2cm border.
- Step 4Arrange the sweet potato and apple over the ricotta. Brush with the melted butter and sprinkle with the brown sugar. Scatter over the rosemary.
- Step 5Bake for 30 minutes until golden. Serve warm.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
893 kj
Energy
12g
Fat Total
8g
Saturated Fat
2g
Fibre
6g
Protein
38mg
Cholesterol
128.94mg
Sodium
8g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Ian Wallace
- Publication: Fresh Living
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