Happy Wednesday everyone!
I hope your first few days of September are going well.
For today’s edition of “What I Ate Wednesday” we have a Sweet Potato, Beet, and Feta Tower. How delicious does that sound? Try it out yourself!!
1 can of pickled beets
2 sweet potatoes
6 oz feta cheese
2 tablespoon low fat greek yogurt cream cheese
4 tablespoons sunflower seeds
2 tablespoons extra virgin olive oil
1. Preheat oven to 400
2. Scrub the sweet potatoes clean and slice them into thick rounds (1/4″ – 1/2″ or so). Toss the rounds with olive oil. Lay them in a single layer on a parchment-lined baking sheet roast in the oven on 400 for 10-15 minutes until soft and starting to show a few toasted spots.
3. Open the can of beets and drain liquid
4. Whip together cream cheese and half of the feta in a food processor
5. Once the sweet potato are cooked proceed to layer two slices of sweet potato, whipped feta, two beets, and a little crumbled feta, repeat stack. At the top place crumbled feta and sunflower seeds