Make it Naked

Chipotle Sweet Potato Rounds

So this is it. The last day of our four-day NYE party. I’m not going to say that I saved the best for last but…maybe I did. My dad is close friends with a sweet potato farmer, and somehow I am lucky enough to reap the benefits of this friendship. The last time I was at my dad’s house he gave me about 10lbs of sweet potatoes, and I graciously accepted. I had been taking them to work to eat with a little salt and greek yogurt (a weird but delicious lunch that I love). But did you know if you eat enough sweet potatoes/pumpkins/carrots your hands turn orange? I’m not kidding. Like from the inside out. True story. So I gave some to a friend. And then I made this appetizer with the rest to share with you. I kept it simple. We don’t have much time left until we’re popping the Champs and I still have to do my nails and find something sparkly to wear. So I spiced up some black beans Tex-Mex style, topped sliced sweet potato rounds with the mixture, added cheese and called it a success. A fresh, spicy, gluten free success. I know some of you may think I’m nuts, but the potato sort of replaces a baguette here. I said “sort of.” A potato will never be a hot, crumbly, crisp piece of bread, (even though they make a pretty amazing hamburger bun) but I am saying it’s nice to be able to enjoy a carby, bite-sized, gluten free appetizer. They’re hard to come by. There’s a really good chance you have everything to make these already. Bring them to your party tonight and your GF friends might kiss you, even before midnight. Chipotle Sweet Potato Rounds (adapted from Martha Stewart Living) Ingredients: 1 lb sweet potatoes, sliced into 1/4-1/2 inch thick rounds 1 teaspoon extra virgin olive oil Salt and pepper to taste 15 oz can black beans, drained and rinsed 3 tablespoons chipotle salsa 1 cup shredded jack cheese, separated into 1/2 cups Pinch of kosher salt 1 tablespoon fresh cilantro, chopped plus more for garnish Directions: 1. Preheat oven to 350. Toss the sliced potatoes with oil and a pinch of salt and pepper.

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2. Lay the potatoes flat, in a single layer, on a greased cookie sheet. Be sure they aren’t over lapping. Bake for about 25-35 minutes or until tender and browned but not mushy. You still want some bite to them. 3. While the potatoes are roasting, mix the beans, salsa, 1/2 cup of shredded cheese, kosher salt and cilantro in a small bowl. 4. When potatoes are done, remove from oven and top each round with a good amount of bean mixture. I used a tablespoon but this will depend on your potato size. 5. Top each round with a sprinkle of cheese from the remaining 1/2 cup. Place back in the oven for 3-5 minutes just to melt the cheese. Remove and top with a piece of cilantro for garnish. Serve warm. Notes: 1. Any salsa will do. I had intended to use gluten free chipotles in adobe sauce but I bought the wrong thing. Chipotle salsa worked perfectly. 2. The other NYE apps from this 4-day party:

3. I wanted to be sure to thank you all for reading this blog thing that I do. It’s been a really fun year and I’m looking forward to 2013. Thirteen is my favorite number. Really, I even wear it around my neck. Good things are going to happen! Wishing you all your happiest and healthiest year yet. HAPPY NEW YEAR!  

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Posted on December 31, 2012

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