After scrounging around in our fridge for a few minutes, I decided on something with sweet potatoes and couscous. We always seem to have these in the house and I love them both, so off I went on my little dinner adventure.
This recipe is great because it gives you that creamy mashed potato feel, but it also has a crispy, cheesy top. It tastes like it should be a fat girl food, but it's totally not. It's filling, low calorie and has a decent amount of protein from the couscous. I'll definitely be making this one again.
4 Cloves of Garlic, Chopped (optional, I just adore garlic and add it to everything)
1/2 Cup Couscous
1/2 Cup Panko Breadcrumbs (any kind will work, but Panko seem to be the lightest and crispiest)
2 Tbsp Mama Garlic (or any other seasoning you prefer)
1.5 Tbsp Olive Oil
1/2 Cup Shredded Cheese (any kind)
- Cut your sweet potatoes into small pieces (1-2 inches each) and toss in 1/2 Tbsp olive oil. Place on a baking sheet and roast in your oven for 30-35 minutes at 350 degrees Fahrenheit. You want them to be soft enough to break in half with a fork or spoon. I left the skin on my potatoes, but feel free to peel them before roasting if you prefer.
- Prepare the couscous by combining it with 1 cup water and heating on your stove top until the water is absorbed.
- Once the sweet potatoes are roasted, place all of the pieces in a food processor (I use a Ninja) or high-quality blender, then pulse until they resemble mashed potatoes. They don't have to be perfectly smooth, just enough to spread in your pan.
- Combine the sweet potato mash, the couscous, the garlic and half of your seasoning in a bowl, then spread the mixture in your pan. I used a 9 inch round pan.
- Add the shredded cheese in an even layer across the top.
- In a separate bowl, combine your panko breadcrumbs and the remainder of your seasoning, then spread evenly on top of the cheese layer.
- Drizzle the remaining olive oil on top of the breadcrumbs and bake at 350 degrees Fahrenheit for about 30 minutes, or until the top browns.
- Let cool for 10 minutes and serve. Enjoy!