Sweet Potato Canapés 3 Ways - The Good Roots Blog
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sweet-potato-canapes-3-ways

Sweet Potato Canapés 3 Ways


Easy and versatile appetizer to enjoy with friends and family at a dinner party.

With this last little stretch of winter, I love to enjoy all the comforting winter foods one last time and what better than with this array of sweet potato canapés! Impress your family and friends with this easy and delicious appetizer to go with some bubbles at the next dinner party.

sweet-potato-canapes-3-ways

This recipe was born out of my love for something to nibble on when I’m cooking and of course it’s the perfect appetizer for any holiday or dinner party. I just love how easy it is to adjust the toppings to what’s in-season and what you have in your fridge.

sweet-potato-canapes-3-ways

When choosing what sweet potato to use:

I would recommend the orange sweet potato for the tahini, thyme and pear canapé as it is a sweeter variety of sweet potato than the Japanese sweet potato (purple) . But it doesn’t make that big of a difference, so any sweet potato variety you can find would work just fine.

Choose sweet potatoes that are longer in shape and have a canapé size (bite size) diameter throughout so you can make the most out of each sweet potato you use.

sweet-potato-canapes-3-ways

These canapés are :

  • easy,
  • flavourful,
  • crispy and
  • versatile.

As always if you loved making this Sweet Potato Canapés , be sure to leave me a comment, rate this recipe and tag me on Instagram ( #thegoodroots) . I love seeing all your photos of my recipe recreations!

Also don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


Tahini, Thyme and Pear Sweet Potato Canapés

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: Vegan
Keyword: appetizer, healthy, pear, sweet potato, tahini

Ingredients

  • 1 large sweet potato
  • Olive oil
  • 2 ripe pears substitute fresh figs if in season
  • 1 lemon
  • 2 cups water
  • Tahini sesame seed butter or substitute with goats cheese/ vegan ricotta cheese
  • Fresh thyme
  • Pinch of salt
  • Honey
  • Raw walnuts

Instructions

  • Preheat the oven to 180 ℃ and line a baking tray with parchment paper. Wash and then slice the sweet potato into 1 – 1.5 cm slices. Spread out evenly on the tray and drizzle with olive oil. Bake for 15 minutes then flip over and bake for another 10- 15 minutes on the other side until tender and crispy edges. Don’t roast for too long as that will make it difficult to pick up as a canapé.
  • Fill a small bowl with water and the juice of one lemon. Slice the pears into thin slices and submerge each slice in the water. Let it steep in the water for 2-3 minutes ( prevent the pears from turning brown so quickly).
  • When the sweet potato slices are cooled down enough to pick up then transfer to a serving plate.
  • Add about 1 teaspoon of tahini or thin slice of cheese to each sweet potato slice. Top that with 2 slices of pear, 1 walnut , a sprinkle of chopped thyme and a drizzle of honey.
  • Serve to your family and friends immediately.

Mediterranean Sweet Potato Canapés

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: Vegan
Keyword: appetizer, Canapés, Hummus, Mediterranean, Sundried tomato

Ingredients

  • 1 large sweet potato
  • Olive oil
  • Hummus homemade or store-bought
  • Sundried tomatoes
  • Wild rocket
  • Salt and black pepper

Instructions

  • Preheat the oven to 180 ℃ and line a baking tray with parchment paper. Wash and then slice the sweet potato into 1 – 1.5 cm slices. Spread out evenly on the tray and drizzle with olive oil and season with salt and pepper. Bake for 15 minutes then flip over and bake for another 10- 15 minutes on the other side until tender and crispy edges. Don’t roast for too long as that will make it difficult to pick up as a canapé.
  • Soak the sundried tomato in a bowl with hot water until hydrated again then drain the water.
  • When the sweet potato slices are cooled down enough to pick up then transfer to a serving plate. 
  • Dollop 1 heaped teaspoon of hummus on each sweet potato slice then add 1 piece of sundried tomato and top with wild rocket.
  •  Serve to your family and friends immediately.

Mexican Fiesta Sweet Potato Canapés

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: Vegan
Keyword: appetizer, avocado, Canapés, mexican, sweet potato

Ingredients

  • 1 large sweet potato
  • Olive oil
  • 1 large hass avocado
  • 1 lime
  • 1 tsp smoked paprika
  • Salt and black pepper
  • 6-8 tsps medium-hot salsa
  • Purple cabbage or red onion sliced thinly
  • Fresh coriander/cilantro leaves

Instructions

  • Preheat the oven to 180 ℃ and line a baking tray with parchment paper. Wash and then slice the sweet potato into 1 – 1.5 cm slices. Spread out evenly on the tray and drizzle with olive oil and season with salt, pepper and smoked paprika. Bake for 15 minutes then flip over and bake for another 10- 15 minutes on the other side until tender and crispy edges. Don’t roast for too long as that will make it difficult to pick up as a canapé.
  • Use the back of a fork to smash the avocado in a bowl until smooth then add a squeeze of lime, salt, pepper and smoked paprika. 
  • When the sweet potato slices are cooled down enough to pick up then transfer to a serving plate. 
  • Add a dollop of the guacamole to each slice of sweet potato, 1 teaspoon medium-hot salsa, a few thinly sliced pieces of purple cabbage or red onion and lastly top with chopped fresh cilantro leaves.
  • Serve to your family and friends immediately.

This recipe is sponsored by my favourite online store Faithful to Nature.

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