Sweet Potato Cheesesteak
Calories 480/ 40g P, 55g C, 11g F
Ingredient List:
1 small Sweet Potato (approx. 5 oz / 140g raw weight)
3.5 oz Eye of Round Steak, very thinly sliced or chopped into small pieces (chilling the meat for 20-30 minutes helps with slicing if doing by hand)
1/2 cup finely diced Yellow Onion
1/2 cup finely diced Bell Pepper (any color)
Cooking Spray
Salt and Freshly Ground Black Pepper to taste
For the Whipped Cottage Cheese Sauce:
1/2 cup Low-Fat or Fat-Free Cottage Cheese
1 Kraft Single Cheese Slice (American or your preferred type)
1/2 to 1 tsp Cheddar Cheese Powder (start with less, add more if needed for flavor, to manage calories)
1-2 tbsp Water or Unsweetened Almond Milk (for thinning, if needed)
Instructions:
Prepare the Sweet Potato:
Preheat oven to 400°F (200°C). Wash the sweet potato thoroughly and prick it several times with a fork.
Bake directly on the oven rack for 40-50 minutes, or until fork-tender. (Alternatively, microwave for 4-7 minutes until tender, flipping halfway).
Once cooked, carefully cut the sweet potato lengthwise down the middle. Allow to cool slightly so you can handle it.
Using a spoon, gently scoop out approximately 50% of the sweet potato flesh, leaving a sturdy shell. This will be about half the potato's original volume. Reserve the scooped-out potato for another use.
Make the Whipped Cottage Cheese Sauce:
While the potato bakes, combine the cottage cheese in a small blender or food processor (a stick blender works great here) and whip until completely smooth and creamy.
Transfer the whipped cottage cheese to a small pot or microwave-safe bowl. Add the Kraft single and 1/2 to 1 tsp of cheddar cheese powder.
Gently heat in the pot over low heat, stirring constantly, or in the microwave using short bursts (15-30 seconds at a time), stirring well after each burst, until the cheese melts and combines into a smooth, sauce-like consistency.
If it's too thick, add water or almond milk 1 tablespoon at a time until it reaches your desired pourable consistency. Taste and adjust cheddar cheese powder if desired. Set aside.
Cook the Cheesesteak Filling:
Heat a non-stick skillet over medium-high heat and spray generously with cooking spray.
Add the diced onions and bell peppers. Sauté for 5-7 minutes until softened and lightly caramelized.
Push the vegetables to one side of the pan. Add the very thinly sliced or chopped eye of round steak to the other side.
Cook the steak for 2-4 minutes, breaking it up with a spatula, until browned and cooked through.
Mix the steak with the peppers and onions, and season generously with salt and black pepper to taste. For optimal "coverage," ensure the meat, peppers, and onions are finely diced/minced.
Assemble and Serve:
Place the hollowed-out sweet potato half on a plate.
Spoon the hot cheesesteak filling generously into the sweet potato shell.
Drizzle a liberal amount of the prepared whipped cottage cheese sauce over the cheesesteak filling.
Serve immediately and enjoy your deconstructed, healthy cheesesteak masterpiece!
Optional Variations & Notes:
Protein Alternatives: Cooked shredded chicken or lean shredded brisket would work wonderfully here. Adjust cooking times accordingly.
Spice It Up: Add a pinch of red pepper flakes to the pan with the vegetables for a little heat.
Extra Veggies: Sauté some mushrooms with the peppers and onions for more flavor and fiber.