The holidays are upon us.. yes we must admit this fact. And it’s never to early to get ready for holiday entertaining. Simplicity is a key for me when planning a menu for guests, especially if I plan to actually be able to enjoy the evening and food myself.. I would imagine many of you feel the same way I do. So, this is why this recipe is perfect for starting your guests off on a night of deliciousness… Finger foods, canapés! Always a hit.
Check this out though – Sweet potato is used here as the canape base, instead of the traditional refined toast or crackers. And YES it works great as a healthier, tastier substitution. There is something about the smooth sweet taste which makes this ideal as an appetizer for your next holiday party, or just to impress loved ones at any occasion.
Trust me – IT”S A WINNER!
ingredients
- 2 large or 3 medium sweet potato, scrubbed, unpeeled, cut in 1 cm thick rounds
- 4 Tbsp olive oil, divided
- 1/4 cup toasted and cooled walnuts, chopped (you can also use pecans)
- 1 green onion or shallot minced
- 4 celery stalks, finely chopped
- ¼ cup flat-leaf parsley, finely chopped
- ¼ cup dried cranberries or cherries, chopped
- ¼ cup goat cheese (at room temperature)
- Salt and freshly ground black pepper
- 2 tsp fresh lemon juice
- 1 Tbsp plain greek style yogurt
- 1 tsp smooth Dijon mustard
- ½ tsp honey (optional for added sweetness)
Directions
- Preheat oven to 450 degrees. Place oven rack in middle position.
- Coat a large baking sheet generously with olive oil (about 2 Tbsp)
* Note: If you need 2 baking sheets on different racks make sure to switch them halfway through for even cooking - Lay sweet potatoes in one layer on the oiled sheet.
- Sprinkle with salt and freshly ground black pepper.
- Roast, without disturbing, for 15 to 20 minutes. (check after 15min to make sure not to burn undersides.)
- Carefully flip each piece: the undersides should be dark and a bit puffy.If they’re not, let it cook longer.
- Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
- Meanwhile, prepare your salad.. Mince your onion, chop your celery, parsley and cranberries and mix well in a large bowl with goat cheese.
- In a small dish, whisk together 2 Tbsp olive oil, lemon juice, yogurt, Dijon and honey if using. Mix in with the salad.
- When the sweet potatoes are done, lay them on a serving platter and scoop a small spoonful of the salad over each round. Pass around to your guests.. and enjoy!
* Note, you can make sweet potatoe rounds and salad mixture ahead.. and just form canapés when you are ready to serve.
Try this out and let me know how it goes for you. Stay posted for further holiday inspired recipes!
Happy eating,
Justine 🙂
