Sweet Potato Rounds with Basil Pesto

November 1, 2017

Perfect fall appetizers that we served at our fall farm dinner at Katharos Farm. Sweet Potatoes from Delvin Farm with pesto and creamy goat cheese and spiced pecans. Yum.

Ingredients

1sweet potato, peeled and sliced into ¼” rounds

3 tablespoonsolive oil

2 teaspoonspaprika

½ cuppecans

3 tablespoonsmaple syrup

1 teaspooncinnamon

½ cupCrème Fraiche

2 ouncesgoat cheese

1 teaspooncayenne pepper

½ cupdried cranberries

2 largecloves garlic

2 cupsfresh basil

2 cupsspinach

1 bunchparsley

¼ cuproasted pine nuts

3 tablespoonslemon juice

¾ cupolive oil

¼ cupgrated parmesan

salt to taste

Preparation

1. Toss sweet potatoes in olive oil and paprika. Place on parchment lined baking sheet. Bake in 350 degree oven for 25-35 minutes (or until soft).

2. Toss pecans in maple syrup and cinnamon. Bake on lined baking sheet at 350 for 10-15 minutes

3. To prepare pesto, place garlic in a food processor, pulse until shopped. Add basil, spinach, parsley and pine nuts, process until chopped. Add olive oil and lemon juice. Process until blended. Stir in salt and Parmesan cheese.

4. Mix crème fraiche, goat cheese, and cayenne pepper, set aside.

5. To serve, top sweet potatoes with basil pesto, crème fraiche mixture, pecans, cranberries, and sprouts (optional).