The best roasted sweet potato rounds appetizers loaded with vegan goat cheese, cranberries , balsamic glaze and a light drizzle of maple syrup topped with crunchy candied walnuts. Perfect for your Thanksgiving and Christmas dinner.
Preheat your oven to 500”F. In a small bowl combine the plain olive oil, sea salt and paprika.
Peel and cut the sweet potatoes into 1 inch thick rounds. Take each sweet potato round and coat it in the olive oil mixture. Place them on a large baking tray without touching each other.
Bake the sweet potatoes for 8 to 10 minutes on each side until golden, flipping them half way through.
Transfer to a serving tray and top with the vegan goat cheese, candied walnuts, and cranberries. Drizzle coconut nectar or maple syrup and sprinkle with the lemon zest.
Just before serving finish with a light drizzle of orange infused olive oil, the balsamic glaze and garnish with the fresh basil leaves.
How to Make the Vegan Goat Cheese:
Rinse and soak the cashews and macadamia nuts in hot water for 30 minutes or overnight.
Drain the nuts and add them to a powerful blender together with the lemon juice, vinegar, sea salt, water, probiotic powder and miso. Process until smooth and creamy.
Transfer to a glass container, cover with lid and store in a warm spot (your oven works well) overnight.
At this point if you feel your goat cheese is too creamy just place it in some cheesecloth and allow it to drain in the refrigerator for a few hours or overnight. Use a fork to crumble it to your liking.
If using parchment paper to line your roasting tray make sure to check the maxim temperature specified on the box, usually 450”F. In this case you just add a few minutes to the cooking time, about 12 minutes per side.