Thursday, December 7, 2017

Great Online Cookie Exchange Extravaganza

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
             * 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.

And here are all the other wonderful Great Online Cookie Exchangers...

selkie (recipe here)