Sweet Potato Tapas
Tender sweet potato slices topped with cranberry-celery chutney are the perfect evocation of Thanksgiving no matter what the season. For a stronger taste of the holidays, play around with a bit of chopped apple or your favorite poultry seasoning to give this simple dish your own flair.
Nutrition
Calories: 159.1 kcalCarbohydrates: 21.1 gProtein: 4.4 gFat: 7 gSaturated Fat: 0.8 gCholesterol: 1.4 mgSodium: 87.6 mgPotassium: 285.9 mgFiber: 2.4 gSugar: 11.3 gCalcium: 62.5 mgIron: 0.5 mg
Ingredients
- 3 sweet potatoes peeled and sliced into 1/2” disks
- 1 tablespoon canola oil
- 2 tablespoons maple syrup
- 1/8 teaspoon salt
- 2 stalks celery diced
- 1/3 cup dried cranberries juice-sweetened
- 1/4 cup walnuts
- 1/2 shallot diced
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons olive oil
- 1 cup plain non-fat Greek yogurt
Instructions
- 1. Preheat oven to 350 degrees F. Toss sweet potato slices with canola oil and bake on a parchment-lined sheet 20-30 minutes.2. Combine celery, cranberries, walnuts, diced shallots, vinegar, olive oil, maple syrup and salt. 3. Top each sweet potato slice with a dollop of yogurt and a spoonful of the cranberry mix.