Roasted Sweet Potato Coins with Port Salute, Marcona Almonds and Bourbon Spiced Cranberries
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 7
- Cholesterol
- 19
- Sodium
- 242
- Total: 40 min
- Active: 25 min
Ingredients
3 sweet potatoes (4- to 5-inches-long by 2- to 2 1/2-inches diameter) cut into 3/4-inch coins
Vegetable oil, for roasting
Salt and pepper
1/4 cup dried sweetened cranberries
2 tablespoons sugar
1 tablespoon bourbon
1 teaspoon red wine vinegar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon orange zest
1/4 teaspoon ground cardamom
4 ounces Port Salut cheese
25 marcona almonds, chopped
3 fresh chives, chopped
Directions
- Preheat the oven to 450 degrees F.
- Brush the sweet potatoes with the vegetable oil and sprinkle both sides with salt and pepper.
- Place on a baking sheet and roast until tender and golden, 12 to 15 minutes.
- 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.
- Divide the Port Salut evenly over the sweet potato coins. Top with spiced cranberries, chopped almonds and chives.