Sweet potatoes and holiday dinners seem to go hand in hand. Mashed sweet potatoes are good, but not traditional. Baked sweet potatoes oozing with brown sugar, butter, and marshmallows are present on many, many, holiday dinner tables. Sweet potatoes are delicious this way, but usually everyone who eats them, if over the age of 20, suffers from a bit of ‘eater’s remorse’ when their serving of these rich, calorie-laden potatoes disappears. Holiday Sweet Potato Rounds to the rescue! They are a bit rich. Just rich enough for you to know you are indulging, but not rich enough to make you feel guilty! When I make these I usually allow two to three per person. There are never any left! These also work perfectly on a holiday buffet, and as an appetizer. True, they take a bit of time but your guests will appreciate it. You can make them ahead and just heat them up in a 350 oven. Holiday Sweet Potato Rounds are the kind of food people will look at and say, “Oh my, I must have one”! Give them a try; you and your lucky guests will be glad you did!
For 12 – 14 Sweet Potato Rounds you will need:
4 sweet potatoes, each about 6 or long and 3 inches around.
4 tablespoons dried cranberries
4-tablespoon raw pecans or walnuts
2 tablespoons dried parsley
1 teaspoon apple cider vinegar
½ teaspoon salt
¾ teaspoon cinnamon
3 tablespoons vegetable oil
1 mini-marshmallow for each potato round
1/3 cup lite maple syrup
zest of one orange
Wash and bake your sweet potatoes, or cook in microwave until done. Cool completely. With peel on trim off pointed ends of each potato. Cut into 2-inch slices. Once sliced, gently peel the potatoes. Remove some of the potato from each slice to make a small cavity to hold filling.
*Heat oil in pan. With hollowed-out side down, brown in pan until golden. Remove to paper towel.
Grind in nut grinder or chop the cranberries and nuts. Mix together. Add parsley, cinnamon, apple cider vinegar, and salt. Microwave 30 seconds on high so mixture is warm.
Fill cavity in each sweet potato round with cranberry mixture. Return to pan and brown bottom of each round. Place one mini-marshmallow on each round. Cover and cook until bottom is browned and marshmallow melts. Remove to serving place and drizzle with maple syrup and garnish with orange zest.
*If you are making a large number of these bake on an oiled cookie sheet. Cover with foil when rounds are filled and your are browning the bottom and melting the marshmallows.
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