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Sweet Potato Tapas
Guiding Stars
Servings:
8 (118 g) as an appetizerPrep Time:
5 minutesCook Time:
30 minutes
Ingredients
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.
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
Directions
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.
Nutrition
| Nutritional Facts | |
| Servings | 8 (118 g) |
| Base Nutrients | |
| Calories | 159 kcal (8%) |
| Calories from Fat | 63 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 1 g (4%) |
| Cholesterol | 1 mg (0%) |
| Sodium | 88 mg (4%) |
| Total Carbohydrates | 21 g (7%) |
| Dietary Fiber | 2 g (10%) |
| Protein | 4 g (7%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 2 mg (2%) |
| Minerals | |
| Calcium | 63 mg (5%) |
| Iron | 1 mg (3%) |
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