*Ingredients *
- Base:
- 2 medium sweet potatoes, about 500g, sliced into 1/2-inch rounds
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika – optional
- Topping:
- 120g brie, cut into small slices – keep rind on, or use light brie, or use goat cheese for lighter option
- 1/4 cup walnuts or pecans, chopped, toasted
- 2 tbsp dried tart cherries or unsweetened cranberries, chopped – or pomegranate seeds
- 1 tbsp fresh thyme or basil, chopped
- Hot honey – anti-inflammation style:
- 2 tbsp raw honey
- 1/2 tsp chili flakes or 1/4 tsp cayenne
- 1 tsp apple cider vinegar
- 1/4 tsp turmeric + pinch black pepper – optional
Instructions - Prep:
- Preheat oven to 200°C / 400°F.
- Line baking tray with parchment.
- Roast sweet potato:
- Toss sweet potato rounds with olive oil, salt, pepper, paprika.
- Arrange single layer on tray.
- Roast 20-25 min, flip halfway, until tender and edges golden.
- Toast nuts:
- While roasting, toast walnuts in dry pan 2-3 min until fragrant.
- Make hot honey:
- In small pan over low heat, warm honey, chili flakes, vinegar 1-2 min.
- Do not boil. Add turmeric if using.
- Let sit 5 min.
- Add brie:
- Remove sweet potatoes from oven.
- Place brie slice on each round.
- Return to oven 3-4 min until brie just melted.
- Assemble:
- Place rounds on serving plate.
- Sprinkle toasted walnuts, dried cherries, fresh herbs.
- Finish:
- Drizzle warm hot honey over each bite.
- Add extra black pepper.
- Store:
- Best fresh.
- Fridge airtight 2 days, reheat in oven 160°C / 320°F for 6 min.
- Hot honey keeps 1 week in jar at room temp.