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
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 honey
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!