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Dairy
Easy
1 Servings
Allergens 
1 Hour, 15 Minutes
Diets
This recipe is a great one to have in your toolbox for Pesach, not only because it’s kosher for Pesach (of course) but also because it’s so light and refreshing after all the heavy meals we’re undoubtedly going to have!
1 sweet potato
handful of grapes, halved
Bartenura Olive Oil, for drizzling
Tuscanini Sea Salt, for sprinkling
freshly cracked Gefen Black Pepper, for sprinkling
lettuce
1/2 an avocado, sliced into long, thin strips
handful of sugar-free dried cranberries or cherries
brie
handful of roasted almond slivers
Wrap the sweet potato in aluminum foil. Bake at 350°F for an hour until very soft.
Meanwhile, drizzle the grapes with olive oil, sea salt, and freshly cracked black pepper. Roast the grapes.
Roll up each of your avocado slices to create avocado rosettes, as pictured.
When the sweet potato is finished, open it up and make a slit down the middle. Stuff it with some lettuce, avocado rosettes, the roasted grapes, sugar-free dried cranberries or cherries, brie and roasted almond slivers.
This recipe originally appeared on Joodie the Foodie. Visit joodiethefoodie.com for more fresh perspectives on classic dishes.
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