Easy, Budget-Friendly Tapas: Sweet Potato Coins
8 comments »
Whoooo dog. Has it been a week.
It’s just been a mad dash to get everything done. And, that means that everything has been done late. Or not done at all. I forgot where I put my vaccum. It’s been that long since I had a chance to pull it out and run it over the carpet upstairs.
My phone buzzed me awake this morning at 4:30p.m. with a Blizzard Warning Text. For the next 48 hours we’re on alert, with travel advisories in effect and nothing to do but sit and simmer inside. Isn’t that just how life is? All or nothing. Mad dash, or reading by the fireside while snow falls outside. The mad dash makes fireside reading all the more delicious, I think.
Whatever you’re doing with your weekend (and let’s just hope it has something to do with fires and snow and reading because…yum), if you get a wild hankering for sweet potatoes (and really, who doesn’t?!), you simply have to toss together this happy little tapas dish. Sweet potatoes. Cranberry celery salsa. Worth the mad dash through life to get to the kitchen and pop these suckers in your boca.
Yay for bocas.
Sweet Potato Coins
Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
In the rush of party planning, I forgot to finish off these tapas in the right way! A dollop of greek yogurt underneath the cranberry-celery salsa, and a drizzle of raw honey of top was meant to finish this dish. I've included these steps in the recipe below. If, however, you'd prefer a vegan or Paleo tapa, just leave off the yogurt and honey, and this recipe is still wondrously divine!
Ingredients:
3 sweet potatoes
2 tablespoons coconut oil, melted
4 tablespoons maple syrup
2 stalks celery, diced
1/3 cup dried cranberries
1/4 cup walnuts
1/2 shallot, diced
1 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons olive oil
1 cup greek yogurt
1/4 cup raw honeyDirections:
Peel sweet potatoes, slice into 1/2" thick pieces, then place them on a parchment-lined baking sheet, and drizzle with 2 tablespoons of coconut oil and 2 tablespoons maple syrup. Bake in and oven preheated to 20-30 minutes, or until tender. Remove and allow to cool slightly.
In a small bowl, combine celery, cranberries, walnuts, diced shallots, vinegar, olive oil, and maple syrup. Salt to taste.
To prepare sweet potato coins, top each round with a dollop of Greek Yogurt, a smattering of the cranberry-celery salsa, and a drizzle of honey. Serve and enjoy!
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Debbie on March 8, 2013 at 6:53 pm
These look fun and wonderful! And (almost) vegan… I will change it to soy yogurt and leave out the honey. My honey doesn’t eat honey…. and make these soon!! Thanks and hope the storm passes over you ! Debbie
DELIA on March 8, 2013 at 8:27 pm
WHAT OVEN TEMPERATURE???
Deborah on March 10, 2013 at 3:22 pm
Your Tapas’ this week have been great.
Miss-read the recipe for the the Coconut-Cauliflower-Curry Soup – I used Cream of Coconut instead of Coconut Milk…OMG it was soooo good – if it was beach weather I could have added Rum and the girls would have thought they were getting Pina Colada Shakes . . .:-} …w/o the PROTEIN . . . on the beach…now that’s livin’
Brooke replied: — March 12th, 2013 @ 8:50 pm
Cream of Coconut is always welcome…in everything. Especially one’s mmouth…!
Jill @ KitchenFunWithMy3Sons on March 11, 2013 at 1:51 pm
This looks so good! Found you today and love your site!:)
Brooke replied: — March 12th, 2013 @ 8:49 pm
Welcome Jill! I already love your site, so I’m honored to have you here!
anna on March 11, 2013 at 10:23 pm
these are gorgeous! i wish i was eating them right now.
Brooke replied: — March 12th, 2013 @ 8:48 pm
Oh, Anna! So do I! So doooo I!!!!