Vegan Sweet Potato Rounds

A Festive Appetizer: Sweet Potato Rounds with Goat Cheese, Cranberries & Honey Balsamic Glaze, finished with a blood orange infused olive oil and fresh basil!

Ingredients

• 2 sweet potatoes large
• 5 oz goat cheese
• 1/3 c candied walnuts or pecans
• 1/3 c cranberries dried
• 2 tbsp balsamic reduction
• 1 tsp sea salt + more to taste
• 1/2 tsp paprika sweet
• 2 tbsp olive oil + more as needed
• 1 tbsp blood orange olive oil
• 3 tbsp wild honey
• Zest from 1 lemon
• 15 leaves basil small, for garnish

Instructions + Video:

1 Roll out the puff pastry sheet leaving the backing on 2 Spread a very thin layer of margarine 3 Spread a thin layer of tomato puree 4 Sprinkle on the grated dairy free cheese (I used half a block of each) 5 Sprinkle on lots of dried mixed herbs 6 Sprinkle on the chopped spring onions 7 Roll the pastry sheet up into a sausage shape 8 Create pin wheels by chopping into slices about 1/2 inch thick (mine made 12) 9 Place on baking tray 10Cook in a pre-heated oven at 200 c for 20 mins until golden brown 11 Remove, leave to cool so not hot YUM!

1. Preheat your oven to 500”F
2. In a small bowl combine the olive oil, sea salt and paprika.
3. Peel and cut the sweet potatoes into 1 inch thick rounds.
4. Take each sweet potato round and coat it in the olive oil mixture all over. Place them on a large baking tray without touching each other.
5. Bake the sweet potato rounds for 8 to 10 minutes on each side until golden.
6. Transfer to a serving tray and top with the goat cheese, candied walnuts, and cranberries. Spoon a little bit of wild honey on top of each potato round and sprinkle with the lemon zest.
7. Just before serving finish with a light drizzle of orange infused olive oil, the balsamic glaze and garnish with the fresh basil leaves.