Roasted sweet potatoes with chèvre, cranberries and pistachios

A fabulous appetizer or hors d’oeuvre!

As the holiday season approaches, I’ve been busy in the test kitchen dreaming up new ways to use some of my favourite late fall ingredients, including sweet potatoes. I adore them for their flavour and colour and this recipe really showcases them well. You can pre-roast the potatoes then reheat slightly before topping them; just be sure they aren’t too hot so the chèvre (goat cheese) doesn’t melt and get runny as you are serving. A superb wine pairing with this dish is the 2023 M. Chapoutier Côtes-du-Rhône Belleruche. A blend of white Grenache, Bourboulenc and Clairette grapes gives this wine a lively, fruity aroma (think green apples or pears) and a creamy texture that really complements this appetizer. For another fun and festive appetizer, check out my cranberry-brie puff pastry wreath.

Ingredients

• 1 medium sized sweet potato (approximately 12 oz / 350g)
• 2 teaspoons (10 mL) olive oil
• Pinch of freshly ground cardamom (or cinnamon)
• Sea salt, to taste
• 1/2 cup (110 g) chèvre, at room temperature
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 2 teaspoons (10 mL) honey
• 1/2 teaspoon coarse kosher salt or fleur de sel
• 1/2 cup chopped dried cranberries
• 1/2 cup chopped, shelled pistachios
• Additional fresh thyme leaves, to garnish

Method

• Preheat air fryer (or conventional oven) to 400F.
• Scrub sweet potato (no need to peel) and cut crosswise into rounds about 1/4 inch (.5 cm) thick (reserving smaller slices at ends for another purpose such as soup or stew). Place in a broad bowl and drizzle with olive oil. Sprinkle cardamom and sea salt over top then toss with your clean hands so potato rounds are evenly coated with oil.
• Arrange the seasoned sweet potato rounds in a single layer in the air fryer (or on a large baking sheet if using conventional oven). Air fry for 9-11 minutes. If cooking in a conventional oven, they will require about 15-18 minutes of baking time (time for either appliance will depend upon how thick the slices are). Potatoes are done when soft in the centre and slightly crispy on the edges.
• While potatoes are roasting, combine chèvre, thyme, honey and fleur de sel in a small bowl, stirring until evenly blended. Set aside.
• Remove the sweet potatoes from the air fryer or oven and let cool for 3 minutes. Top each potato round with a heaping teaspoon of the chèvre mixture, spreading it out before adding about a teaspoon each of chopped dried cranberries or pistachios. Sprinkle with a few additional fresh thyme leaves then serve warm or at room temperature.

Makes about 12 pieces; recipe can easily be multiplied.