Sweet Potatoes, Grilled Nut Pesto and Maple Jelly Bites
Ingredients
- 3 cooked sweet potatoes
- 15 mL (1 tbsp) olive oil
- 150 g mixed nuts (e.g., pecans, almonds, hazelnuts)
- 15 mL (3 tsp) maple jelly
- Maple Fleur de sel (to taste)
- Cayenne pepper (to taste)
- Paprika (1 tsp)
- Cinnamon (1 tsp)
- Lemon zest (1 tsp)
- Chopped parsley (1 tbsp)
Directions
- Lightly oil each sweet potato (already cooked) and roast in oven at 350°F until golden. Set aside.
- Roast nuts in oven at 350°F for approximately 10 minutes
- Roughly chop nuts. Add fleur de sel, cayenne pepper, paprika, cinnamon, lemon zest and chopped parsley, and mix.
- Spread maple jelly (approximately ¼ tsp per slice) on sweet potatoes
- Top with roasted nut pesto (approximately 1 tsp)
- Serve
