Sweet Potato Rounds with Goat Cheese and Harissa - Hello everyone, readers
My Favorite Recipe, In the article that you are reading this time with the title Sweet Potato Rounds with Goat Cheese and Harissa,
We have prepared this article well for you to read and take the information in it. Hopefully the contents of the post
Artikel B,
Artikel Eggs and Cheese,
Artikel potatoes,
Artikel Vegetables, You can use it as a reference for your cooking. Also get more Secret Special Recipes here
Click Here.
These thin rounds of baked seasoned sweet potatoes are an appealing attractive fall appetizer or hors d'oeuvres, with their rich orange color and topped with a a dollop of soft unripened goat cheese mixed with spicy harissa. The heat from the
harissa is tempered by the fresh creaminess of the goat cheese to make a perfect pairing with the sweet potatoes. If you're like me and enjoy "little bites" that can be prepared with little fuss, you'll appreciate these just on their own.
 Sweet Potato Rounds with Goat Cheese and Harissa |
Recipe by Lisa Turner
Published on November 6, 2019
These seasoned and baked slices of sweet potato topped with a sweet and spicy harissa goat cheese blend make an easy, colorful and delicious appetizer
Preparation: 10 minutes
Cooking time: 25 to 30 minutes
 Print this recipe
Ingredients:
- 2 medium sweet potatoes, well scrubbed
- 2 teaspoons olive oil
- 1 tablespoon potato flour (potato starch) or corn starch
- 1/2 teaspoon sea salt
- 2/3 teaspoon aleppo pepper or red chili flakes
- fresh cracked black pepper to taste
Topping:
- 4 oz (115 g) soft unripened goat cheese, room temperature
- 2 teaspoons harissa paste
- 1 teaspoon raw honey
- 2 tablespoons fresh chives, chopped
- 1/4 teaspoon sea salt
- fresh sprouts or chopped parsley for garnish
Instructions:
Preheat an oven to 400°F and line a baking sheet with parchment paper. Trim the ends from the sweet potatoes and slice into 1/4-inch slices. Place in a ziploc bag and add the olive oil, potato flour or corn starch, salt, aleppo pepper or red chili flakes, and black pepper. Shake well to coat the potatoes. Transfer the potato rounds to the prepared sheet. Bake for 15 minutes until browned on the bottom. Flip the potatoes and bake for another 10 to 15 minutes until golden. While the potatoes are baking, combine the goat cheese, harissa and honey in a small bowl and mash with a fork until combined. Stir in the chives and salt. To serve, top each of the potato rounds with a small dollop of the goat cheese mixture and garnish with sprouts or chopped parsley.
Makes 4 to 6 servings |
Other little bites to enjoy from Lisa's Vegetarian Kitchen:
Roasted Cauliflower Bites with Sriracha SauceSavory Goat Cheese CakesColeslaw Bites with Jalapeño DipOlive Cheese Balls
