Meatless Monday: LA Market’s Sweet Potato
We like our potatoes the same way we like our men: hot, sweet, and loaded (yep, we just said that). But seriously, how yummy does a sweet potato stuffed with garlic, cashews, blue cheese, and cranberries sound? (Almost as good as the aforementioned man, right?!)
Well we have got one delicious dish for you to try this Meatless Monday. LA Market Restaurant by Kerry Simon at JW Marriott Los Angeles L.A. Live serves up a healthy and hearty Baked and Stuffed Sweet Potato that we just can’t get enough of! And now we’re sharing the oh-so-scrumptious recipe with you!
1 large sweet potato
1 tablespoon extra virgin olive oil
1 teaspoon diced shallots
1 cup vegetable broth
1/2 teaspoon garlic
3 ounces Brussels sprouts, blanched and quartered
1 ounce cashew nuts, toasted
2 ounces Kerrygold Cashel Blue Cheese
1 ounce cranberries, dry
Fresh parsley, chopped, for garnish
1. Bake the sweet potato in a 320-degree oven until soft.
2. Sauté the shallots and garlic in extra virgin olive oil until golden.
3. Add the blanched Brussels sprouts, nuts, and cranberries. Add the vegetable broth and cook under medium heat until Brussels sprouts are tender.
4. Break potato open and pour mixture over it. Garnish with parsley and blue cheese.
xx, The FabFitFun Team
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