Ingredients

SWEET POTATOES
  1. 4 medium sweet potatoes
  2. 1 Tbsp. extra-virgin olive oil
  3. 1 yellow onion
  4. 1 Tbsp. balsamic vinegar (plus more for syrup)
  5. 1 Tbsp. pure maple syrup (plus more for syrup)
  6. Salt and pepper
  7. 1/2 cup Orgain Lightly Sweetened Vanilla Almond Milk
  8. 1 scoop Orgain Sweet Vanilla Bean Protein Powder
  9. 3 oz. goat cheese, herb or plain, softened
  10. 1 1/2 cups walnuts or pecans
  11. 1 tsp. cayenne pepper, optional
  12. 1/2 tsp. paprika, optional
BALSAMIC SYRUP
  1. 1/2 cup balsamic vinegar
  2. 1 Tbsp. pure maple syrup

Instructions

Serves 4

  1. Heat oven to 425 degrees. Wash potatoes, poke with a fork and bake for about 45 minutes, until soft. Cool slightly.
  2. Reduce heat to 350 degrees.
  3. In saucepan, heat oil and sauté diced onion on low heat. Add balsamic vinegar and heat until caramelized.
  4. Slice potatoes in half and scoop into large bowl, saving skins.
  5. To potatoes, add onion, maple syrup, almond milk, protein powder, salt and pepper and goat cheese. Stir together and spoon back into potato skins.
  6. Roughly chop nuts, and add cayenne and paprika, if desired. Toss to combine.
  7. Sprinkle nuts on potatoes and place in oven again. Cook until hot and nuts are toasted, about 15 minutes.
  8. While potatoes are cooking, combine 1/2 cup balsamic vinegar and maple syrup in small saucepan. Heat over low until reduced, thick and syrupy, about 10 minutes.
  9. Drizzle tops of potatoes with syrup and serve warm.
By Kiwi and Carrot

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