Sweet Potato Bites with Pecans & Pomegranates

Delicious fall appetizer that will complement your holiday meal. The roasted paprika glazed sweet potatoes paired with the salty and sweet toppings is a delightful treat. Though I normally use goat cheese, I have used vegan ricotta or feta cheese and omitted the honey and it is equally tasty

Ingredients:

• 2 sweet potatoes, large

• 5 oz goat cheese

• 1/3 c candied walnuts or pecans (the sweet and spicy pecans from TJ's work well)

• 1/3 c pomegranate seeds

• 2 tbsp balsamic reduction

• 1 tsp sea salt + more to taste

• 1/2 tsp sweet paprika, or regular

• 2 tbsp olive oil + more as needed

• 1 tbsp olive oil

• 3 tbsp wild honey

• Zest from 1 lemon

• 15 leaves basil small, for garnish

Directions:

1. Preheat your oven to 500 degrees

2. In a small bowl combine the olive oil, sea salt and paprika.

3. Peel and cut the sweet potatoes into 1/2-inch-thick rounds.

4. Take each sweet potato round and coat it in the olive oil mixture all over. Place them on a large baking tray without touching each other.

5. Bake the sweet potato rounds for 8 to 10 minutes on each side until golden.

6. Transfer to a serving tray and top with the goat cheese, candied pecans and pom seeds. Spoon a little bit of honey on top of each potato round and sprinkle with the lemon zest.

7. Just before serving finish with a light drizzle of olive oil, the balsamic glaze and garnish with the fresh basil leaves.