Curried Sweet Potato Rounds with Honeyed Walnuts, Cranberries and Blue Cheese
Ingredients
The sweet potato rounds
-
2
large
sweet potatoes or yams, sliced into ¼ inch thick rounds
-
3
tablespoons
coconut oil, melted
-
½ - 1
teaspoon
thai red curry paste
-
¾
teaspoon
curry powder
-
½
teaspoon
cumin
-
½
teaspoon
freshly grated ginger
-
¼
teaspoon
crushed red pepper flakes
-
pinch
salt and pepper
The toppings
-
½
cup
raw walnuts
-
2
tablespoons
honey, plus more for drizzling
-
½
cup
dried cranberries
-
2-4
ounces
blue cheese crumbles (or goat cheese)
-
leaves
fresh sage for garnish (optional)
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a small bowl, whisk together melted coconut oil, thai red curry paste, curry powder, cumin, ginger, crushed red pepper, salt, and pepper until smooth.
- Place the sweet potato slices on the parchment and drizzle the curry mixture on top, rubbing it on both sides.
- Bake the sweet potato slices for 20 minutes, then flip them and bake for another 15-20 minutes until golden brown and caramelized.
- While the sweet potatoes roast, toss the walnuts with honey in a small baking dish and bake for 10-15 minutes until lightly golden.
- Remove the walnuts from the oven and let them cool on a parchment-lined plate.
- Once cooled, toss the walnuts with the cranberries.
- To assemble, top each sweet potato round with walnuts and cranberries, sprinkle with blue cheese, and garnish with sage leaves. Drizzle with honey if desired.
Nutrition Facts (estimated)
Servings
20
Calories
68
Total fat
5g
Total carbohydrates
6g
Total protein
1g
Sodium
20mg
Cholesterol
0mg
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