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Sweet Potato, Chevre, and Orange Appetizers

Serves 4

Ingredients

  • 2 medium sweet potatoes, skin on, washed and cut into ¼" slices
  • 2 tbsp Chetoui EVOO
  • Salt and freshly ground pepper
  • 1-1/2 tsp ground cinnamon and ½ tsp chili seasoning or powder mixed together
  • ¼ cup Maple Dark Balsamic
  • 2 tbsp Rosemary EVOO
  • ¼ cup Laura Chenel orange blossom honey fresh goat cheese (or plain fresh goat cheese if preferred)
  • 15 or so sections of Mandarin, Clementine, or Tangerine slices
  • ½ cup pomegranate seeds

Method

  1. Preheat oven to 425 degrees F.
  2. Arrange potato slices on baking sheet. Brush top wide with 1 tbsp Chetoui EVOO and season with salt, pepper, and 1 tsp of cinnamon/chili mixture. Flip them over and repeat on other side.
  3. Roast the potatoes for a total of 20 minutes or until tender but not overdone, flipping halfway through. Remove from oven and place on a cooling rack; set aside.
  4. Put Maple Dark Balsamic in small pan and reduce over low heat for 10-15 minutes or until you can run a spoon along the bottom of the pan without the balsamic immediately filling in behind the line. Set aside.
  5. Place sweet potatoes on a platter and brush each slice with Rosemary EVOO. Crumble the goat cheese evenly over each potato slice and add one citrus slice to each potato. Place several pomegranate seeds on top of each potato appetizer.
  6. Drizzle the last of the Maple Dark Balsamic reduction over the top.

We get our oils and balsamics at A Bit of Taste on top of Queen Anne hill.

November 2021


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Bargeen-Ellingson

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