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Recipe Detail Page
Sweet Potato Rounds with Goat Cheese, Honey & Harissa
Spring 2019
I found the crispest rounds were made by dusting them with potato flour. I tried cornstarch and rice flour, but the crispness was not there. Bob’s Red Mill has potato flour, as do other brands at the supermarket. If you don’t have it, then use cornstarch. These are best baked the day you need them. Serve warm from the oven or at room temperature. If harissa is not available, use sambal oelek or a squeeze of Sriracha.
Serves 4
2 medium sweet potatoes, scrubbed
1 tbsp (15 mL) potato flour
¼ tsp (1 mL) salt
Freshly ground pepper to taste
Olive oil spray
TOPPING
4 oz (115 g) soft goat cheese
2 tsp (10 mL) harissa
1 tsp (5 mL) honey
2 tbsp (30 mL) chopped chives
⅛ tsp (0.5 mL) salt
GARNISH
¼ cup (60 mL) radish (or other) sprouts
1 Preheat oven to 400°F (200°C).
2 Cut ends off sweet potatoes. Cut each potato into ¼-inch-thick (5-mm) rounds and place in a bag. Add potato flour, salt and pepper and toss to coat. Place rounds on a parchment-lined baking sheet in a single layer and spray both sides with olive oil spray.
3 Bake until browned on the bottom, about 15—minutes. Flip rounds and continue to bake until golden and crisp, about 10 minutes longer.
4 Combine goat cheese, harissa and honey in a bowl. Stir in chopped chives and salt. Top slices with 1½ tsp (7 mL) goat cheese mixture. Garnish with sprouts.
Serves 4
