Here’s an appetizer that may surprise you using sweet potatoes cut into coin-like shapes and topped with walnuts, cranberries, feta, honey, and balsamic vinegar. Oh so good!
This time of year an appetizer is one of my favorite things to make. I know most people are digging into family tried and true recipes of candy, cookies, breads, and such. And there is that too. However, I enjoy creating an appetizer that is finger food “ish” a little unusual, and fun to prepare. These Sweet Potato Coins fit the criteria.
If you read last week’s post, Candied Walnuts, THIS is the recipe that sent me down the rabbit hole to make the candied walnuts. If that doesn’t make sense to you, just follow along anyway. 🙂 And you should know by now that I think in “food” so, with the holidays and all the “coins” going out of my pocket, I was thinking of a way to put a few coins back into my life… mouth… whatever.
Sweet potato rounds covered in olive oil, orange zest, and salt and pepper.
Toppings include craisens reconstituted in fig jam, feta cheese, candied walnuts, and a balsamic honey glaze. Can you dig it?
Half of the sweet potatoes are loaded and ready to eat.
Notes and tips:
Leave the skin on the potato: Leaving the skins on the sweet potatoes was strange to me at first, but it did hold the “coin” together enough to pick it up with your fingers and eat it. Be sure to wash the skin thoroughly to remove any dirt or blemishes.
Buy a long thin sweet potato: In order to make these coins bite-size, a long, thin sweet potato works best. As you know, some sweet potatoes can be quite round in the middle which would make the appetizers very uneven in size and also add to the challenge of cooking them evenly.
Make candied walnuts ahead: Just a recommendation. The candied walnuts only take a few minutes to make so you can make them the same day/time you are putting the Sweet Potato Coin recipe together. I just found it helpful to make the candied walnuts ahead since the day I was serving this appetizer was Thanksgiving Day and I did have a few other dishes to make that day.
- 1 sweet potato (long and thin, cut into 1/2 inch round coins)
- 1 tablespoon olive oil
- 1/4 teaspoon fresh orange zest
- 1/2 teaspoon kosher sat
- 1/4 teaspoon freshly ground pepper
- 1/3 cup craisins
- 1/4 cup fig jam (store bought or homemade)
- 1/3 cup feta, crumbled
- 1/2 cup candied walnuts
- 2 1/2 tablespoons honey
- 1/2 tablespoon balsamic vinegar
- PREP: preheat oven to 425 degrees F. Wash potato skin and slice into coin-like shapes.
- Combine olive oil, orange zest, salt and pepper. Brush on both sides of each potato round.
- Please potatoes on a baking sheet lined with non-stick foil, spacing them out so they do not touch.
- Roast slices for 10 minutes, turn with a spatula and roast for 10 minutes more. Rounds should be golden.
- Transfer potatoes to a serving dish and top with cranberry/fig mixture, feta, walnuts, and finish with a drizzle of the honey balsamic.
- Serve immediately.
- Recipe is easy to double should you need a larger amount.