Recipe courtesy of Damaris Phillips

Roasted Sweet Potato Coins with Port Salute, Marcona Almonds and Bourbon Spiced Cranberries

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. Preheat the oven to 450 degrees F.
  2. Brush the sweet potatoes with the vegetable oil and sprinkle both sides with salt and pepper.
  3. Place on a baking sheet and roast until tender and golden, 12 to 15 minutes.
  4. Meanwhile, add the cranberries, sugar, bourbon, red wine vinegar, pumpkin pie spice, orange zest and cardamom to a small saucepan. Stir and add 1/4 cup water. Bring to a simmer and cook until the liquid has reduced to a thick syrup, 3 to 4 minutes. Remove from the heat and cool.
  5. Divide the Port Salut evenly over the sweet potato coins. Top with spiced cranberries, chopped almonds and chives.
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