Sweet Potato Appetizer

Holiday entertaining time is fast approaching. Here is a recipe for a sweet potato appetizer that you can serve. It is a healthy and totally delicious starter that will add a pop of colour to any appetizer tray and wow your guests will a big flavour. In addition to being easy to assemble, and something you can make ahead of time, it is gluten-free, dairy-free and meat-free. So a great option to have on your holiday table.

Healthy Highlights:

The base of the appetizer is a roasted slice of sweet potato.  It is topped with a cashew sour cream and walnut taco crumble.  Sweet potatoes are rich in beta-carotene (as evident in the bright orange colour) and vitamin A.  This means that they are contain powerful antioxidant, anti inflammatory and blood sugar regulating nutrients.

The cashew sour cream is a great alternative to a dairy based sour cream. Why ditch the dairy?  In addition to appealing to the dairy-intolerant crowd, you will be helping build your health by ditching  dairy products. Dairy can contribute to inflammation in your body and aggravate certain health conditions. Introducing this cashew sour cream is a great way to see how delicious plant based alternatives can be.

Walnuts are a good plant based source of omega 3 fatty acids, which is great for brain health and may contribute to lowering blood pressure and prevent heard disease. Rich in protein, this walnut taco crumble will satiate your hunger and make you feel full for longer.

Not that they holidays are a time for healthy eating, your guests will appreciate the option. But truthfully, this appetizer is so rich is taste, texture and substance that they will not even realize how healthy this indulgent appetizer is.

 

Sweet Potato Appetizer
Servings24 appetizers
Ingredients
Walnut Taco Crumble
Instructions
  1. Preheat oven to 400F
  2. Slice the sweet potatoes into 24 evenly thin slices, about 1/4”. Soak the sweet potato slices in cold water for 10 minutes. Drain and dry the sweet potatoes and toss olive oil, sea salt and cinnamon. Lay the sweet potatoes on baking sheet and bake 15-20 minutes, flipping once.
  3. In a blender, puree soaked cashews, water, lime juice, vinegar and salt until creamy. If they consistency is too thick, add in water, one tablespoon at a time to reach desired thickness. Pour into a bowl and incorporate the zest and adjust the salt to taste.
  4. In a mixing bowl combine the walnuts, garlic powder, cumin, chili powder and oil.
  5. Place the baked sweet potato slices on a platter, top with cashew sour cream and walnut taco crumbles.
  6. Optional garnishes include, chopped cilantro, chives, green onions or cayenne powder.
  7. You can make all of the components up a day ahead, and store in separate air tight containers in the refrigerator. The cashew sour cream will keep up to 3 days.

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