Ingredients

The following ingredients have 19 Servings
  • 2 inch large sweet potatoes or yams (sliced into 1/4 thick rounds)
  • 3 tablespoons coconut oil (melted)
  • 1/2 -1 teaspoon thai red curry paste
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon freshly grated ginger
  • 1/4 teaspoon crushed red pepper flakes
  • pinch of salt and pepper
  • 1/2 cup raw walnuts
  • 2 tablespoons honey (plus more for drizzling)
  • 1/2 cup dried cranberries
  • 2-4 ounces blue cheese crumbles (goat cheese is equally great!)
  • leaves fresh sage (for garnish (optional))

Instruction

  • Pre-heat your oven to 400 degrees F. Line a large baking sheet with parchment paper.
  • In a small bowl whisk together the melted coconut oil, thai red curry paste, curry powder, cumin, ginger, crushed red pepper, salt and pepper. Whisk until smooth.
  • Place the potato slices on the parchment and drizzle curry mixture on top. Rub the mixture on both sides of the slices, place in a single layer, then bake for 20 minutes. Remove from the oven and flip the slices. Bake for another 15-20 minutes until golden brown and caramelized. Remove from the oven and let cool at least five minutes before topping.
  • At the same time you roast the sweet potatoes add the walnuts to a small baking dish and toss with the honey. Bake for 10 -15 minutes or until lightly golden and toasted. Remove from the oven and immediately spoon the walnuts onto a parchment lined plate in a single layer so they do not stick to each other. Once the walnuts have cooled for about five minutes toss them with the cranberries.
  • To assemble the bites top each sweet potato round with a little bit of the walnuts and cranberries. Sprinkle each round with blue cheese and garnish with one sage leaf. Drizzle with honey if desired.