These Cheesy Sweet Potato Coins with Chipotle Crema is a perfect recipe for any crowd. Enjoy this free downloadable Game Day cookbook now.
Sweet Potato Coins:
1½ pounds (about 3 medium) sweet potatoes (choose long, narrow potatoes)
1½ tablespoons olive oil
¾ teaspoon ground cumin
¾ teaspoon smoked paprika
½ teaspoon salt
6 ounces Cabot Farmhouse Reserve Cheddar, grated (about 1½ cups)
½ cup Cabot Plain Lowfat Greek 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 potatoes and slice them into ¼-inch slices or “coins.” Place in a bowl and add 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.
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.
Recipe and photo courtesy of The Foodie Physician.