Thanks again to Jz.
I was such a good girl last year with an actual cookie recipe. Not so much this year... This year's recipe isn't cookies, and isn't really even a recipe.
I make these for occasions that I need to be able to bring or serve something a bit fancy, but gluten free. This is more a conceptual outline than a recipe. Change the flavors altogether by changing the spices you toast the sweet potato in, and add different toppings to match.
Sweet Potato
Appetizers
Sweet potato slices ~ ¼” thick, diameter your choice
Coat lightly with
olive oil and ground cumin – easiest way is to toss them all together gently in
a
container.
* can also add some kosher salt
* or use whatever other spices you would like instead of cumin - e.g., paprika, cayenne,
cinnamon, cardamom, clove
Spread in a single layer on a cookie sheet
Bake at 350 until cooked through and beginning to brown - turn if one side is browning and the
other is not or if one side is burning
Roasted red pepper
Halve and remove seeds and ribs, place skin side up on an
old cookie sheet,
Roast under broiler until blackened
Place into a paper or zip-lock plastic bag and wrap in towels
until mostly cooled
Remove skins
Slice into bite size pieces
Goat cheese or another semi-soft cheese you like
Chopped chives
Balsamic vinegar
Assemble by placing a few pieces of red pepper then a spoonful
of goat cheese then some chives on top of each slice of sweet potato. Drizzle with balsamic vinegar and serve.
