Wednesday, December 5, 2012

Loaded Sweet Potato Slices

I've been wanting to make my version of sweet potato skins all college football season long. Yet, for some reason or another, something got in the way...maybe it's because we could only watch a fraction of the games at my place (no cable in this chica's crib). College football season is wrapping up, so I figured I better make a move before bowl games are here again. 
Finger foods are just fun and crispy sweet potato slices are perfect vehicles for transporting the garlicky hummus-juicy pear combination. The hummus pear combo is quite delightful on its' own, but the sweet potatoes add another depth of flavor. 
Sweet potato slices are your blank canvas. Paint away (aka, other possible toppings):
- Spoon two tablespoons of thick and hearty chili - taste tested this one too...made an appetizer into a mini meal
- Sprinkle veg bacon bits, sour cream, sliced chives on cooked slices
- Create veggie friendly 'stackables' - layer of roasted sweet potato slice, roasted onion, and roasted apple. Use hummus as a glue if desired.
- Mediterranean flair - spread layer of baba ganoush and top with fresh tomatoes, cucumber, or olives

Loaded Sweet Potato Slices
Serves 2

1 large sweet potato, sliced in 1/2 inch coins
non-stick cooking spray or olive oil for brushing
sprinkle (~1/4 teaspoon) of each: cinnamon, nutmeg, ginger, cumin
1/4 cup hummus (I used garlic version)
1 pear, sliced

1. Pre-heat oven to 450 degrees Farenheit. Arrange sweet potato slices on baking sheet and either coat with non-stick cooking spray or light brushing of olive oil. If you use oil, it will increase the caloric value, but slices will be crispier. Your choice. Sprinkle top side gently the cinnamon, nutmeg, ginger, and cumin. 
2. Cook sweet potato slices for about 20 minutes, turning halfway through, until beautifully golden brown.
3. Remove slices from oven and cool slightly. Spread a tablespoon of hummus on each slice and top with sliced pear. Sprinkle cinnamon on top to garnish. 

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