Around Christmas time, I am always in need of a little appetizer that travels well, can be made ahead of time and is fuss free, but impressive and, of course, I want it to be seasonal and have some nourishing qualities. Cue these sweet potato coins with goat cheese that absolutely burst with flavor! They are a combination of all sorts of holiday flavors in one incredibly delicious bite.
I love pomegranates for their taste and crunch, but they are also rich in antioxidants. Sweet potatoes contain a variety of vitamins and minerals and are particularly high in Vitamin A and pistachios are a great source of protein. As usual, I keep the sweet potato skins on, as they are full of nutrients and also help these coins keep their shape. If you are not using organic sweet potatoes, I recommend peeling them.
For a variation, I used apple slices instead of sweet potatoes before because I was in a rush and did not have time to roast the potatoes. It was a delicious and quick alternative.
Sweet Potato Coins with Minty Goat Cheese, Pistachios, and Pomegranate
This beautiful appetizer of sweet potato coins with goat cheese tastes like the holidays in one bite! Roasted sweet potatoes, minty goat cheese, pomegranate seeds, pistachios, orange zest, and a touch of honey come together in one perfectly delicious little bite.
25
pieces20
minutes30
minutesKeep the screen of your device on
Ingredients
- For the sweet potatoes
2 medium sweet potatoes, sliced into 1/4 inch thick coins (skin on if organic)
2 Tbsp extra virgin olive oil
1/2 tsp fine sea salt and a few cracks of black pepper
- For the goat cheese cream
6 oz goat cheese
8 mint leaves, minced
2 1/2 Tbsp milk of choice (I use goat milk or homemade nut milk)
1/4 tsp fine sea salt and a couple cracks of black pepper
- Additional Toppings
1/4 cup dry roasted pistachios, chopped
1/4 cup pomegranate seeds
zest of 1/2 an organic orange*
1/2 tsp raw honey (it needs to be runny)
Directions
- Preheat your oven to 375F and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato slices with the extra virgin olive oil, fine sea salt and black pepper. Spread onto the prepared baking sheet in one layer (use a second baking sheet if needed) and bake for about 20 minutes or until the tops of the sweet potatoes begin to brown. Remove from the oven and, with a flat spatula, flip each potato slice to ensure even browning. Return to the oven for an additional 10 minutes or until both sides are lightly browned. Remove from the oven and let cool.
- In the meantime, in a small bowl combine the goat cheese, milk, minced mint leaves, ¼ tsp fine sea salt and a couple cracks of black pepper. Thoroughly mash and combine with a fork.**
- To assemble, place the sweet potato slices on a serving platter or board, top with a scant teaspoon*** of the goat cheese cream, sprinkle with the chopped pistachios, pomegranate seeds and orange zest and, very lightly, drizzle with honey. Serve immediately or store in the fridge until ready to serve. ****
Notes
- *Citrus fruit often receives a wax coating after harvest to extend its shelf life. Most organic oranges come unwaxed, but if you are unsure if your citrus was waxed, go ahead and rinse the fruit with some hot water and scrub it with a (dedicated) vegetable brush to remove the wax.
- **You can try to do this with a blender or food processor instead, but due to the low level of liquid and small quantity overall, the mixture does not blend well in most appliances.
- ***A teaspoon or pastry bag work great for topping the sweet potato coins with the goat cheese mixture.
- ****These can be prepared several hours in advance and stored in the fridge. If I make them ahead of time, I prefer to drizzle the honey on just before serving, so it does not harden while stored in the fridge.
