Sweet Potato Toast with Mint Pea Cream Cheese
Sweet potato toast with mint pea cream cheese - Bread time times differently - with protein topping.
Healthy, because
Even smarter
Nutritional values
The essential oil menthol contained in mint has an antispasmodic effect on mild tension headaches and digestive complaints. Peas contain valuable ingredients such as calcium, magnesium, iron and zinc, as well as protein and fiber.
If you make the sweet toasts more often, you can also replace the mint with other herbs, such as basil or parsley.
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 28 ozs small Sweet potato (4 small sweet potatoes)
- 3 Tbsps olive oil
- salt
- cayenne pepper
- 7 ozs Peas (frozen)
- 10 ozs Cottage cheese
- peppers
- 1 Tbsp lemon juice
- 4 mint
Preparation steps
Peel and wash sweet potatoes and cut lengthwise into slices approx. 1/2" thick. Place sweet potato slices on a baking tray lined with foil or baking paper, brush with 2 Tablespoon oil, and season with salt and cayenne pepper.
Bake sweet potatoes in preheated oven at 200°C / 400˚F for about 20 minutes until soft and lightly browned.
Meanwhile, cook peas in boiling salted water for about 5 minutes. Then drain, rinse with cold water and let drain again. Lightly mash peas and mix with cream cheese, remaining oil, salt, pepper, and lemon juice.
Wash the mint, shake dry, pluck off the leaves, set aside a few leaves, coarsely chop the rest. Mix the chopped mint into the cream cheese.
Remove sweet potato slices from oven, arrange on a platter, spread cream cheese and pea mixture on top and garnish with mint leaves set aside.
