Sunday, March 21, 2010

Sweet Potato Pita Canapes (party menu 2 of 4)

This one was a big hit! Easy to make, easy to eat and the taste is a surprise!


For Sweet Potato Mash:
2 medium sweet potatoes, roasted, peeled and mashed
1 blood orange, zested and juiced (you can use regular orange too)
2 Tablespoons fresh parsley, chopped fine
Salt and pepper to taste (preferrably truffle salt, if you have it)

For Pita:
1 pkg pita bread
Garlic powder
Truffle salt
Truffle oil
(you see a truffle pattern, I know. If you don't have truffle, use sea salt and olive oil)

Preheat oven to 375. While it's heating up, cut your pita into 8 'pizza slices', like you're cutting a pizza. Arrange on a baking tray, lightly drizzle with truffle oil (or olive) and sprinkle with garlic powder and truffle salt (or sea salt). Bake for about 10 minutes, or until crispy and golden... do not over bake! I've done it before and it's just not good.

For your sweet potatoes: wash them, slice them in half and stab them with a fork a lot. Sprinkle with a bit of salt and bake in the oven for about 1/2 hour or so. Keep an eye on them; cooking time depends on their size. You just want them soft enough to scoop out the meat.

Once sweet potatoes are done, remove from oven and scoop 'meat' out into a mixing bowl. I used a kitchen towel to hold the sweet potato while scooping so as to not burn the heck out of myself :) Mash the sweet potatoes a bit.

Zest your orange directly into the bowl, then juice your orange directly into the bowl. Add your chopped parsley and salt and pepper. Mix everything together so you have a nice chunky/smooth mixture. Taste the mix and add salt and pepper as needed.

Spread a bit of the sweet potato mix on top of each pita.

You can sprinkle a bit of chopped parsley on top for looks, then put on a cute tray and serve.

It is super easy and you can make all or part of it ahead of time which is a great time saver!

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