Sweet Potato Coins Recipe

A festive appetizer for the New Year's! Pairs beautifully with Le Mulet Rouge Tempranillo and our Sparkling Pomegranate!

Tip: Toppings can be made in advance for easy assembly!

Sweet potato coins:

- Preheat oven to 425 degrees

- Line baking sheet with layer of parchment paper

- Clean 1 lb sweet potatoes - the long skinny ones about 2 inches diameter

- Slice into 1/4" rounds and toss with olive oil, salt and pepper

- Arrange in single layer on the sheet and bake for 8 minutes each side

Goat cheese topping:

- 4 oz. softened goat cheese

- 2 Tbsp milk

- 1 tsp finely chopped fresh rosemary (don't leave this out - it really adds to the flavors!)

- Dash of salt and pepper

- Whisk until smooth and fluffy

- Place in a piping bag, or baggy with a small slice off the corner

Add:

- 1/4 cup toasted pecans - toast on low in a skillet until fragrant

- 1/2 cup dried cranberries

- Honey

Assembly:

- Pipe a dollop of goat cheese topping on each sweet potato coin

- Top with toasted pecans, dried cranberries and drizzle with honey

- Serve warm or at room temperature

Happy New Year!

- Jody, Tracy + Randy