Your guests will rave about these adorable bites! Nutrient-packed sweet potatoes are sliced into coins, roasted in the oven and topped with melted cheddar cheese and chipotle crema. They’re the perfect, healthy finger food for entertaining.
By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.
With the Super Bowl and the Academy Awards both approaching, the folks over at Cabot Creamery decided to challenge the Recipe Redux members to create a healthier snack that’s perfect for entertaining. I love a challenge like this!
Cabot Creamery is a family-owned cooperative of more than 1200 farms located throughout New England and New York. They make several varieties of cheese that I use often in my cooking because they have wonderful flavor and they melt really well. In addition, their cheddar cheese is a nice protein-packed snack and is naturally lactose free. Not only do they make a great tasting product, but Cabot also gives 100% of their profits back to their farmers. Isn’t that wonderful?
For this challenge, I decided that I wanted to make a lighter and easier version of one of my favorite party appetizers- potato skins. My Cheesy Sweet Potato Coins with Chipotle Crema have all of the flavor of potato skins with none of the fuss. Plus they’re packed with nutrients that are beneficial for your health. Traditional potato skins are classic game day eats. Unfortunately, they’re usually loaded with calories, fat and sodium. They’re made by baking Russet potatoes and scooping out the filling. The potato shells are then baked again to get them crispy before being stuffed with all sorts of goodies like sour cream, cheese and bacon. That’s a lot of work and it’s easy to get carried away with all those yummy toppings!
My cheesy sweet potato coins are suitable for a casual game day get-together, an upscale red carpet viewing party or anything in between! Instead of the traditional spuds, I swap in sweet potatoes for an extra boost of nutrition. Sweet potatoes contain an impressive array of nutrients including Vitamin A, Vitamin C, Vitamin B6, manganese, potassium and fiber. I slice them into thin coins using a mandoline slicer, which gets them perfectly even (if you don’t have one, you can use a knife). Then I toss them with olive oil and spices. Look for long, narrow potatoes, as they’ll make smaller coins that your guests can eat in one bite. I then roast the coins in the oven on a baking sheet and because they’re so thin, they cook really a lot faster than baking a whole potato!
Once they’re cooked, I top the potato coins off with yummy Cabot cheese (I used Cabot Farmhouse Reserve Premium Aged Cheddar Cheese), which adds a punch of flavor as well as a boost of protein and calcium. Then they go back in the oven for a few minutes…just long enough to make the cheese super ooey gooey! A dollop of chipotle infused crema, made with Greek-style yogurt, and a garnish of sliced scallions add the perfect finishing touches.
- 1 ½ pounds (about 3 medium) sweet potatoes (choose long, narrow potatoes)
- 1 ½ tablespoons olive oil
- ¾ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ½ teaspoon salt
- 6 ounces Cabot Farmhouse Reserve Premium Aged Cheddar Cheese, grated
- ½ cup Cabot Lowfat Plain Greek-Style Yogurt
- 1 teaspoon minced chipotles in adobo (more if you like spicy)
- ½ teaspoon adobo sauce from the can
- 1 teaspoon lime juice
- ¼ cup sliced scallions
- Preheat oven to 450°F.
- Wash the potatoes and slice them into ¼-inch slices or “coins.” Place them in a bowl and add the oil, cumin, paprika and salt. Toss to combine well. Arrange the potato coins on a baking sheet lined with parchment paper. Roast in the oven 10 minutes, then flip and roast another 10 minutes until tender.
- Remove the tray from the oven and sprinkle the coins with equal amounts of cheese. Return the tray to the oven and cook an additional 2-3 minutes until cheese is melted.
- Meanwhile, make the chipotle crema by mixing the yogurt, chipotles, adobo sauce and lime juice together in a small bowl.
- Arrange the sweet potato coins on a serving platter. Top each with a dollop of chipotle crema. Garnish with scallions.
|Cabot’s newest fan was really excited to “help” mommy with this recipe!|