Sweet Potato Bites

Looking for a festive holiday appetizer? These sweet potato bites might be just what you’re looking for! Roasted discs of sweet potato topped with a colorful crunchy salad that gets better as it sits. Feel free to add crumbled goat cheese for another layer of tang and added creaminess. Don’t skip the lemon zest on top, it is a must!

Ingredients

3 sweet potatoes

2 stalks celery, diced

1 fuyu persimmon, diced

½ cup pomegranate arils 

½ cup parsley, minced

½ cup walnuts, chopped

lemon zest, for garnish

crumbled goat cheese, optional garnish

Salt

Olive oil

Dressing 

2 tsp Honey

1 tsp Dijon or stone ground mustard

2 tbsp sherry vinegar

2 tbsp olive oil

¼ tsp salt

Instructions

-Preheat oven to 400 degrees

-Cut sweet potatoes into thick coins

-Toss with salt and olive oil

-Lay coins flat onto a baking sheet and bake for 30 minutes or until soft and browned on the bottoms

-In a bowl, mix celery, persimmon, pomegranate arils, walnuts, parsley, and ¼ tsp salt

-For the dressing, whisk honey, mustard, vinegar, oil, and salt

-Pour dressing over salad and mix

-Place sweet potato coins on a platter and top with salad

-Garnish with lemon zest and serve!