Cranberry Sweet Potato Rounds
Who doesn’t LOVE a table full of BEAUTIFUL, DELICIOUS appetizers on Christmas Eve?! It is a family tradition in our house – a smorgasbord of holiday FAVORITES, new and old. This is a NEW favorite I tried out recently and instantly fell in LOVE! It just tastes like Christmas!
Ingredients
-
2 sweet potatoes, peeled & cut into ½” thick rounds
-
2 tablespoons butter Extra Virgin Olive Oil
-
1/2 teaspoon fresh orange zest
-
1 teaspoon Himalayan sea salt
-
1/2 teaspoon freshly ground black pepper
-
5oz goat cheese
-
1/3 cup pecans
-
1 tablespoon Urban Accents Vermont Maple Grill Dryglaze
-
1 tablespoon butter, melted
-
1/4 cup Stonewall Kitchen Apple Cranberry Chutney
-
2 tablespoons Honey Meadows Raw Honey
-
1 tablespoon Maple Dark Balsamic Vinegar
-
Fresh Basil, for garnish
Directions
Start by candying the pecans. Preheat oven to 350 degrees. Place chopped pecans in a small dish, combine with melted butter and Urban Accents Vermont Maple Grill Dryglaze. Combine well. Spread out on a baking sheet (use parchment paper for easy clean up). Bake for about 5 minutes or until toasted. Remove from oven and set aside.
Turn the oven up to 425 degrees.
In a bowl combine the sweet potatoes, Butter Olive Oil, orange zest, salt and pepper. Toss to evenly coat the sweet potato rounds. Place them on a large rimmed baking sheet without touching each other.
Bake the sweet potatoes 10-15 minutes, turning them over halfway through the cook time, until they are golden.
Transfer to a serving tray and top each round with goat cheese, pecans, and Stonewall Kitchen Apple Cranberry Chutney.
Combine the honey and Maple Balsamic Vinegar. Drizzle over the tops of the rounds and garnish with fresh basil. Serve immediately.
Enjoy! 
