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Cranberry, Pecan and Goat Cheese Sweet Potato Bites
INGREDIENTS
– 1 large sweet potato
– 2½ tsp extra-virgin olive oil
– 100g of Chavroux goat cheese
– 1 Tbsp milk
– 1 tsp finely chopped fresh rosemary
– 3 tbsp of chopped toasted pecans
– 3 tbsp of dried cranberries
– salt and pepper to taste
DIRECTIONS
Preheat oven to 200
degrees celcius
1.Clean the sweet potatoes, cut into circles of 2 mm thick. Toss sweet
potatoes, butter, salt and pepper together in a large bowl.
2. Layer on a
parchment-lined baking sheet in one row. Place in the oven on the middle rack.
Bake on each side for 8 minutes or until tender.
3.Use a hand whisk, whisk to smooth the fluffy goat cheese, milk,
rosemary, salt and pepper. on each sweet potato round, spoon about 1⁄2 tsp of
goat cheese mixture.
4.Top with pecans and cranberries evenly. Serve at room temperature or warm.
Guacamole Sweet Potato Bites
INGREDIENTS
– 1 large sweet potato
– 2½ tsp extra-virgin olive oil
– 1 avocado
– 1/2 lime, juiced
– 1/2 small red onion chopped
– 2 tbsp of chopped coriander
– Pickled jalapenos (optional)
– Salt and pepper to taste
DIRECTIONS
Preheat oven to 200 degrees celcius
1.Clean the sweet potatoes, cut into circles of 2 mm thick. Toss sweet potatoes, butter, salt and pepper together in a large bowl. Layer on a parchment-lined baking sheet in one row. Place in the oven on the middle rack. Bake on each side for 8 minutes or until tender.
2. Cut the avocado in half and remove the stone. Scoop out the flesh and with a fork smash it in a bowl. Add the salt, pepper, lime juice and coriander and mix.
3. Spoon about 1⁄2 tsp of the guacamole on each sweet potoato circle.
4.Top with a jalapeno slice or extra coriander. Serve at room temperature or warm.
