Sweet Potato, Kale and Goat Cheese Bites
- Total Time: 45 mins
- Yield: about 12 bites 1x
Description
There’s nothing fancy about this appetizer, just the layer of great flavors that compliment each other like spice sweet potatoes and sweet-tangy chevre.
Ingredients
- Chevre with Honey-1/4 log
- Sweet Potatoes-3 sliced at an angle
- Ground Cumin-2 tsp
- Cayenne or Red chili Powder-1/2 tsp
- Salt- to taste
- Olive Oil-2 tbsp
- For the Kale
- Fresh Kale leaves chopped-3 cups (720 ml)
- Crushed Garlic- 1 clove
- Extra Virgin Olive Oil-1 tbsp
Instructions
- Preheat the oven to 375 degrees.
- Mix all the spices and coat the sliced Sweet Potatoes on both sides.
- On a foil lined oiled baking sheet, arrange the Sweet Potatoes in a single layer.Drizzle Olive Oil all over on both sides.
- Bake for about 20-25 minutes until you see them turning slightly golden.
- Turn off the oven.Arrange them in a tray using tongs.
- Meanwhile in a pan heat the olive oil.Add the crushed garlic followed by Kale.Add a little salt and cook just until they’ve wilted just a little.
- Empty in a bowl and keep aside.
To assemble
- Top about a tbsp of Kale on top of each Sweet Potato bite followed by some roughly crumbled Goat’s Cheese. Enjoy!
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 3 bites
- Calories: 120
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Frequently Asked Questions
The recipe calls for “Chevre with Honey” — is a specific product needed or can I use plain goat cheese?
Chevre with honey is a pre-blended soft goat cheese log that has a mild sweetness built in, which plays against the spiced sweet potato (2 tsp cumin, 1/2 tsp cayenne). Plain soft chevre works fine — just crumble it and drizzle a little honey over the assembled bites if you want the same sweet-tangy contrast the recipe is built around.
Why does the recipe cook the kale only until it has “wilted just a little”?
These are appetizer bites meant to be picked up and eaten in one or two bites. Barely wilted kale holds its structure and gives a slight chew and color contrast against the soft, spiced sweet potato rounds — fully cooked kale would collapse and make the topping wet and heavy.
I made this tonight except I only seasoned the potatoes with sea salt, as spices are hard on my tummy, and I used spinach instead of kale. I also baked the spinach and goat cheese on top of the sweet potato slices for about ten more minutes. These were so yummy and healthy! I will definitely make these again! Thank you!
How many does this recipe make? How thick are you cutting the sweet potatoes?
Thank you! So glad you liked it :)
HI I loved your recipe!!
Therese