Sweet Potato Christmas Canapés
December 12, 2016 | Servs 10
- 400g of Medium Sweet Potatos
- Olive Oil
- Coarse Salt & Pepper
- 80g of Goat's Cheese
- Large Handful of Pecans
- Large Handful of Dried Cranberries
- Handful of Rocket
These are so simple and perfect for Christmas entertaining. You can use the sweet potato base with whatever toppings you like but this seasonal combination is divine and so festive. You can roast the pecans and have all the toppings ready to go in advance but they’re best served with sweet potatoes warm from the oven.
Preheat the oven to 200’C. Slice the sweet potato into ¼ inch discs. Lay them out on a roasting dray and drizzle with a little olive oil and a sprinkle of salt and pepper.
Roast for about 20 minutes until tender and starting to crisp. For the last 5-7 minutes of cooking time, add the pecans to the oven too to roast them.
Remove the sweet potatoes and pecans from the oven and arrange the sweet potatoes on your serving platter.
When the pecans are cool enough to handle, roughly chop them.
Add a little goat’s cheese, a sprinkling of pecans, a few cranberries and a garnish of rocket to each sweet potato round. Drizzle each one with a little honey and serve.