Sweet Potato Hors d’oeuvres [Dairy free, Gluten free, Grains free, Paleo, May Be Vegan]
Sweet potato, are rich in, and are an excellent source of vitamin A (in the form of beta-carotene). they are also a very good source of vitamin C, manganese, copper, and vitamin B6, as well as being a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
Hot on the heels of my Cumin-Garlic Sweet Potatoes recipe blogged about 10 days ago, and regularly preparing sweet potato for my recently gym enthusiast and healthier eating son, this recipe was born. While intended for oven roasted sweet potatoes, seasoned with cinnamon bark, cumin, freshly milled mixed pepper corns and fresh garlic and sea salt, roasted on baking paper, for Son 1 to eat as a pre-work out snack or to snack on between meals and for his school lunch box, I packed them in my travel cooler box for my eating too, on my work days away from home. Egg fatigue for breakfast, saw this recipe being born and I’m so glad that I came up with it, as it makes sweet potato, which I am hardly sweet on, interesting in a meal choice for my healthier meal options.
The toppings for the sweet potato rounds may vary according to your preference and for strictly vegetarian or vegan lifestyles, curried or roasted veggies, sprinkled with toasted coconut or roasted raw nuts will add variety to these meals. While I used a combination of canned tuna with Paleo Mayonnaise, raw onion and green chilli, pepper and salt seasoned, as a protein topping, other meat proteins including chicken, beef or lamb will complement the sweet potato well too. Sprinkled with salad ingredients if preferred, a nutritious all in one hors d’oeuvres is created. 🙂
Effort level easy peasy, this recipe, in bulk, caters for Sunday meal preparation for the new weeks’ meals, for those who wish to bulk up their meals with a lower carbohydrate option to regular white potato and for those who enjoy sweet potato. Made in smaller quantities, for single meals or snacks, adjusting the ingredients, for fresh servings, is desirable too. These also serve as party food fare and the seasoning may be altered to suit desired preferences. Butternut or Pumpkin may be substituted for Sweet Potato.
500g white sweet potato, skin on or off, scrubbed if skin on, cut into rounds
500 orange (garnet or jewel) sweet potato, skin on or off, scrubbed if skin on, cut into rounds
¼ cup extra virgin olive oil
3 tsp cumin seeds
5-6 fresh, large garlic cloves, chopped
Himalayan or Sea salt to taste
3 large barks of Cinnamon chopped, OR Cinnamon powder to taste
Optional: freshly milled black or mixed peppercorns. You may season as desired.
A few sprigs of fresh Rosemary
- Preheat a conventional oven to 180° celcius and line an oven tray with baking paper and set aside.
- Add the round sliced sweet potato (or butter nut) to a large dish, pour on the extra virgin olive oil, then add the cinnamon, cumin seeds, garlic and season with pepper and salt to taste.
- Using your hands, mix the sweet potato and the other ingredients well to ensure even coating.
- Lay the oiled sweet potato on the baking paper lined tray and roast in the preheated oven for 20-30 minutes until the desired level of roasted sweet potato is reached.
- Remove from the oven, add the desired toppings, and serve.
- If storing, cool the sweet potato well, store refrigerated in a sealed container for up to 4 days. Remove, heat moderately if preferred, add on toppings and eat!