This weekend my husband and I will be inviting loved ones near and far to come together for one of those holiday gatherings that makes you feel all warm and fuzzy— you know the kind. The holidays, the winter solstice and the end of the year all make me feel reflective and grateful, as does a room full of friends and family. And when I have my loved ones together, I want to serve them food that will make them feel great— not go home wishing they hadn't indulged! While we'll have cookies and cocktails as well (after all, it's a celebration), I'll be serving my delicious Sweet Potato Rounds, two-bite appetizers that are sweet, spicy and amazing for your skin all at once!
If you're looking for a beauty-friendly appetizer to serve alongside your traditional holiday treats, this is the one. Any extra chutney you might have makes a great add-in for oatmeal or chia pudding!
Sweet Potato Rounds with Ginger Fig Chutney
Not only are these delicious bites filled with seasonal ingredients that are fabulous for skin health, this recipe will make your house smell festive as it cooks! The sweet potato rounds can be made ahead of time, but the chutney is best served warm.
Makes 20 appetizers
1 large organic sweet potato, sliced into 1/2-inch rounds
1 tbsp melted coconut oil
1 medium organic apple (look for a sweet, red variety)
1/2 cup finely chopped dried figs
1 tsp fresh grated ginger root (use a citrus zester if possible)
2 tbsp water
1 tbsp maple syrup
pinch of sea salt
1/4 tsp ground cinnamon, plus more for garnish
Preheat oven to 400 F. Line a baking sheet with foil and brush with coconut oil. Arrange sweet potato slices on the baking sheet and brush tops with remaining oil. Bake for 20 minutes or until tender and slightly brown.
While the sweet potatoes bake, core and dice the apple. In a small pan over medium heat, combine apples with the remaining ingredients. Cook about 10 minutes, until liquids evaporate and apples soften, stirring frequently.
Top each sweet potato slice with a small spoonful of chutney and sprinkle with ground cinnamon.
Text, image and recipe © Jolene Hart. All rights reserved.