Friday, November 4, 2016

Sweet Potato Rounds with Goat Cheese, Cranberries and Balsamic Glaze

Happy Hour is so much fun. I love heading to different bars and restaurants for cocktails and nibbles. But when the weather turns colder, sometimes you just want to stay in.
This recipe is perfect - it's warm, easy to make, healthy and the flavors are perfect for fall. And it's pretty enough for the holidays - wouldn't this be great for Thanksgiving? 
Sweet Potato Rounds with Goat Cheese, Cranberries & Balsamic Glaze

2 large sweet potatoes, scrubbed and sliced into 1" rounds
2 tbsp extra virgin olive oil (add more if needed depending on size of potatoes)
1 tsp sea salt
½ tsp hot paprika

5 oz goat cheese

⅓ c chopped walnuts or pecans

⅓ c dried cranberries

2 tbsp balsamic reduction

3 tbsp honey
Zest from 1 lemon
Fresh herbs - parsley, basil and thyme are all good choices

Preheat oven to 500 degrees.

In a small bowl combine the olive oil, sea salt and paprika.

Take each sweet potato round and coat it in the olive oil mixture. Place rounds on a large baking tray without overlapping.

Bake the sweet potatoes for 8 to 10 minutes on each side until golden.

Transfer to a serving tray and top with the goat cheese, nuts and cranberries. Drizzle a little bit of honey on top of each and sprinkle with lemon zest.

Just before serving, finish with a light drizzle of blood orange olive oil and balsamic glaze. Garnish with fresh chopped herbs.

Serve with your favorite beverage, mixed nuts and olives and you have a party!


*Recipe adapted from Ciao Florentina




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