Sweet Potato Appetizers (Gluten Free)

So you're probably being bombarded with recipes for pies, and the perfect way to roast a turkey.  But what about a cute little appetizer to delay all of your relatives from digging into the stuffing before the meal has actually started?  Also, to get them out of the kitchen if they're just there to look over your shoulder.
Or maybe your fridge is full of Thanksgiving feast foods and you forgot that you need to eat something between now and Thursday.  These little apps are super easy to make, and only require a few ingredients!  Add a protein, or a salad and you've got dinner!
While the sweet potatoes are roasting, create your avocado pesto sauce.
Once the potatoes are roasted, a little dab of avocado pesto sauce is all you need.
The sweetness of the sweet potatoes (duh), with the cool and creamy avocado, and the flavorful pesto all work together.  And you know what?  These are also gluten-free and vegetarian, which will take care of the eating habits in my family!  Use a vegan pesto if you need these apps to be vegan or dairy-free.
Sweet Potato with Avocado Pesto

2 large sweet potatoes
2 Tablespoons olive oil
Salt and Pepper
2 ripe avocados
1/4 cup pesto

Preheat your oven to 425 degrees.

Slice your sweet potatoes into 1/2" slices and put into a large bowl.  Add your olive oil, and salt and pepper to taste.  Mix until the oil and seasonings are evenly distributed.  Spread the sweet potato slices onto a parchment lined baking sheet, and put in the oven.  I roasted mine for 40 minutes, rotating the trays at 20 minutes.

While the sweet potatoes are roasting, mash up the avocado in a bowl and add the pesto sauce.  Mix until uniform.

When the sweet potatoes are done, add about 2 teaspoons of the avocado pesto on top.  Serve immediately!  (Store any extra avocado pesto in tupperware with saran wrap over the surface of the sauce.  Can also be used as a pasta sauce, a dip for veggies, or crackers!)

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