Saturday 27 May 2017

Amazing canapés to thrill your Christmas party guests

These eye-catching canapés are the perfect nibbles for your vegetarian and clean-eating friends

Indy Power. Photo: Patrick Bolger
Indy Power. Photo: Patrick Bolger
Sweet Potato Canapes

These eye-catching canapés are the perfect nibbles for your vegetarian and clean-eating friends.

Sweet Potato Canapés

These are so simple and perfect for Christmas entertaining. You can use the sweet potato base with any toppings you like, but this seasonal combination is divine. You can roast the pecans and have all the toppings ready to go in advance, then assemble them at the last minute as they're best served with sweet potatoes, warm from the oven.

Serves 10. Gluten free.

Ingredients

400g medium-sized sweet potatoes

Olive oil

Coarse salt and pepper

80g goat's cheese

Large handful pecans

Large handful dried cranberries

Handful rocket

Method

Preheat the oven to 200˚C. Slice the sweet potatoes into Qtr inch discs. Lay them out on a roasting tray and drizzle with a little olive oil and a sprinkle of salt and pepper. Roast for about 20 minutes until tender and starting to crisp. For the last 5-7 minutes of cooking time, add the pecans to the oven to roast them. Remove the sweet potatoes and pecans from the oven and arrange the sweet potatoes on your serving platter.

When the pecans are cool enough to handle, roughly chop them. Add a little goat's cheese, a sprinkling of pecans, a few cranberries and a garnish of rocket to each sweet potato round. Serve.

Rooting for you

These sweet potato bases work really well for loads of different toppings. You can do a mixture of different kinds or stick to one type. Two more favourites of mine are 1) mashed avocado, crushed almonds and mint and 2) walnut, honey and feta. For the first one, dry roast some almonds for 8 minutes at 180˚C, then crush or chop them. Roughly mash together the avocado, sea salt and pepper with a fork. Add a dollop of avocado to each base followed by the crushed roast almonds and a sprinkling of finely chopped mint. For the second, roast the walnuts as above and serve on the sweet potato with some crumbled feta, a drizzle of raw honey and a little black pepper.

Indy loves…

Ryefield goat’s cheese is one of my favourite cheeses, it’s made by Five Mile Town Creamery in Co Tyrone (fivemiletown.com). It is beautifully light and creamy and perfect for crumbling. It is gorgeous in salads, omelettes, quiches and is definitely my go-to for bakes and canapés. Those who don’t like regular cow’s milk and dairy can still enjoy goat’s cheese, as it has less lactose and a slightly different protein structure, which makes it easier to digest. It doesn’t contain the protein A1 casein, which causes inflammation and can contribute to gastrointestinal issues such as IBS, instead it contains mostly A2 casein — making its protein structure most similar to that of breast milk.

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