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1
Preheat oven to 420 F. Spray a rimmed baking sheet liberally with olive oil spray.
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2
Spread sweet potato cubes evenly over the tray and spray with additional olive oil spray.
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3
Sprinkle with salt and pepper.
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4
Bake for 15-20 minutes or until cubes are soft and lightly browned, tossing halfway though cooking to prevent burning.
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5
While potatoes cook, heat olive oil over medium high heat in a large saute pan.
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6
Add garlic and saute until fragrant.
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7
Add 1/2 of the chicken broth and 1/2 of the milk.
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8
Stir until mixture comes to a simmer.
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9
In a small bowl, whisk together cornstarch and remaining chicken broth until no lumps remain.
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10
Reduce heat to medium, then add cornstarch mixture and whisk continuously until well mixed.
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11
Continue to mix until mixture returns to a simmer, then add in basil, cheese, salt, and pepper.
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12
Whisk until thickened (thick enough to coat the back of a spoon), then add the lobster meat.
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13
Reduce heat to low and heat meat through, 5-7 minutes, stirring continuously, adding in more milk if mixture thickens too much.
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14
To serve: Spoon 3/4 cup alfredo mixture over 3/4 cup sweet potatoes.
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15
Sprinkle with additional cheese, salt and pepper, and basil if desired.
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16
Nutrition Info per 1 serving: 426 calories, 14.5 g fat, 34.5 g protein, 34 g carbohydrates, 4 g fiber
