Easy Sweet Potato Appetizers
You know what Christmas wouldn’t be complete without; appetizers. In my house we call them ‘little nibbles’ and they are the highlight of boxing day. Boxing day in the Frizzell house is all about staying in pyjamas, watching films (flushed away has been my sister’s and I’s choice the past few years), and eating little nibbles like these sweet potato appetizers, flat breads or snacking on some rocky road.
If you’re new to hosting a party, or you’re having family over for the first time, appetizers are a must! They’ll keep peckish guests happy whilst you’re busy prepping the main festive feast, or caught up in a conversation with your weird uncle you haven’t seen in years.
These easy sweet potato appetizers will please everyone, even if they have intolerances. And, if you have vegetarian guests, you could sub the turkey for tofu or pecans.
Yay! No more politely declining appetizers and canapes in fear that the dairy / gluten may take its ugly vengeance on you.
What Are Appetizers?
Essentially appetizers are mini snacks or small dishes of food for guests to enjoy before the main meal is served.
What Makes These Sweet Potato Appetizer So Good?
I’ve picked two appetizers to make with a simple sweet potato slice as the base. One is a traditional combination of avocado, smoked salmon, a squeeze of lemon and a crack of black pepepr. The other incorporates well loved Christmas flavours with a dairy free cheese base (though you absolutely use any cheese you like). Plus, they are not to tricky to make and are so moreish.
Ingredients
Makes 12 appetizers
1 medium sweet potato
Coconut or olive oil for the pan
Approx 150g Turkey mince (I used 2% fat)
2 tbsp dried cranberries
¾ tsp dried Thyme
Vegan cheese or nut cheese
1/2 an avocado
Few slices smoked salmon
Lemon juice
Himalayan / sea Salt
Black pepper
Notes:
For vegan cheese I use Violife slices, or nush cream cheese, or I make cashew cheese sauce.
Method
- Peel & slice the sweet potato into ¾ cm rounds (I discarded the slim ends & used them in a soup)
- Soak the potato in cold salted water for 30 mins (this removes some starch & helps them cook)
- Preheat the oven to 200 °c, rub a little coconut oil on the potato rounds & bake for about 40 mins
- Meanwhile…Make the turkey mix.
- Add oil to frying pan, allow to heat up. Then add turkey, use a spatula to break it up into small pieces.
- Pan fry until coloured/lightly browned. Then add the thyme, chop & add dried cranberries. Season.
- Take the pan off the heat & allow to cool.
- To make the nut cheese follow this recipe but sub the macadamias & sunflower seeds for 1/4 cup lightly roasted cashews.
- Once the sweet potato is cooked, assemble the appetizers.
- Top half with smashed avocado, smoked salmon, a squeeze of lemon juice & a grind of black pepper.
- Top the other half with nut cheese and the turkey mix.
- Serve immediately, or store in the fridge for the next day. Best eaten within 24 hours.
