Here’s a fast and fabulous recipe I put together under the tasting transformation toward eat more vegetables and vegetables as snack. They are an easy addition for your upcoming holiday parties.
Sweet Potato Canapé with Brussels and Bacon (or not)
Serves 4 – 8 as an appetizer
One 8 “ yam (orange) about 2” in diameter
Olive oil and salt
½ # brussels sprouts
Shaved Manchego cheese, crisp bacon bites, pomegranate molasses, pomegranate seeds
Preheat oven to 350F.
Wash yam and slice ¼”–thick, into coins. Place in a bowl, rub with about 1 teaspoon of olive oil, place flat on baking sheet, sprinkle with salt. Cover loosely with aluminum foil, and bake 10 minutes. Remove foil and finish baking 10 minutes or so till inserted fork goes in easily. Remove from oven.
Slice brussels sprouts in half, then slice thin. Over medium high heat in a “stick" pan (NOT a non stick pan – you want things to stick), sauté the sprouts in a tablespoon of olive oil bringing out the secrets, remembering that vegetables caramelize at 330F or higher. Sauté till you get some caramelization/browning, then deglaze your pan with stock, wine, apple juice, whatever liquid you have. Even water can deglaze but it adds no flavor. Don’t add so much liquid that your veggies start to boil, just enough to pick up the brown fond that has collected/stuck on the bottom of your pan. Add salt of choice (I liked smoked salt for this).
Top yam coin with a mound of brussels. Garnish to taste with a shave of cheese, a drizzle of pomegranate molasses or seeds, or a sprinkle of bacon.
Here’s a few other Food Party! recipes from past Thanksgivings:
Sage Pumpkin Galette with Spiced Pepitas and Jerky
Pumpkin Curry Empanadas
And who could ever forget 50 Shades of Pumpkin?
“I don’t just make food, ladies, I cook…hard.” I keep feeding them and feeding them until they start to moan.
Happy Thanksgiving to you and yours!