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Recipe Detail Page
Baked Sweet Potato & Roasted Red Pepper Canapés
Winter 2015
Here’s a twist on chips and dip—baked sweet potato chips topped with a zesty cream cheese—to start off your cottage dinner in style. In winter, when fresh red peppers are at a premium price, use prepared roasted red peppers from a jar or the deli, or ones that you froze or canned in summer. Some are more acidic than others, so have a taste to decide if you wish to rinse them to remove some of the brine or marinade before puréeing them. Choose sweet potatoes that area fairly even thickness the length of the potato for even cooking and equal-size canapés. Extra red pepper cream cheese can be stored in the refrigerator and spread on sandwiches or tossed with hot pasta.
Serves 8
¾ cup (175 mL) drained roasted red peppers
8 oz (250 g) brick-style cream cheese, softened
3 tbsp (45 mL) extra virgin olive oil
Salt and freshly ground pepper
2 large sweet potatoes, about 2¼ lbs (1.125 kg)
1 Rinse roasted red peppers, if desired. Pat dry. Purée roasted red peppers, cream cheese,1 tbsp (15 mL) of the oil, ¼ tsp (1 mL) each salt and pepper in a food processor until smooth. (If you don’t have a food processor, purée red peppers in a blender or with an immersion blender, or just finely chop them for a rustic texture, then mash with the cheese mixture in a bowl with a wooden spoon.) Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours to allow the flavours to blend, or for up to 3 days.
2 Preheat oven to 400°F (200°C) with racks positioned in the bottom and top third of oven. Line 2 large baking sheets with parchment paper.
3 Scrub sweet potatoes and rinse well. Cut crosswise into ½-inch-thick (1-cm) slices. Toss with remaining oil, rubbing over both sides of potato slices. Sprinkle evenly with salt and pepper to taste. Spread out on prepared baking sheets, leaving space between each slice.
4 Bake for about 30 minutes, flipping sweet potatoes over halfway and switching pans between oven racks, or until browned and tender.
5 Arrange sweet potatoes on a warmed serving platter and top each slice with a dollop of red pepper cream cheese. Alternatively, serve sweet potatoes on a platter with the cream cheese in a bowl with a spoon for assembly at the table.
Serves 8
