The realization that summer is coming to an end is heart wrenching. Soften the blow with this sweet potato recipe that's giving me positive fall vibes! A few Saturdays ago some friends came over to my place for some appetizers and drinks. Before moving into a studio apartment I wondered if it would feel weird to have company when my bed is virtually in the kitchen and living room. There is no privacy. But I've decided that I love that. I probably have room for a small couch but the scale of it would look off, instead I have a small lounge chair and my bed has become the "couch." I may not have the ideal set-up for entertaining, but that makes it that much more intimate and lovely when my friends come over! After I made everyone drinks in my kitchen I said "let's all move to my living room so I can take a picture of you!" Everyone laughed (because the living room is a mere 2 steps away).
Jayme brought over a delicious watermelon arugula salad with feta and a lemon vinegarette. Of course she brought it in her vintage pyrex as if it weren't dainty and cute enough already! Instead of putting chunks of watermelon on top of the arugula, the expected arrangement, she sliced the melon in wedges like a pizza and topped with the salad - very chic!
To drink we had blackberry mojitos. I made these with white rum, sparkling water, fresh mint, agave, and frozen blackberries. This was probably the fanciest drink i've ever made myself!
Doran made fun of me for standing on a chair to take a flat lay of the table "So this is what really happens behind the scenes of a blogger!"... yup!
This sweet potato appetizers may have an assortment of random ingredients and may look sophisticated - but let me tell you, so simple! If you want to impress your crew at friendsgiving this fall.... going to a potluck soon... this is definitely my recommendation!
- 2 medium sweet potatoes
- goat cheese
- candied pecans
- dried cranberries
- zest of 1 lemon
- balsamic glaze
- fresh basil
- cooking oil (I used olive oil)
- Preheat oven to 375.
- Poke holes in potatoes with a fork and microwave for 2 minutes. This will soften it for ease of slicing.
- Cut the sweet potato into rounds that are about half an inch thick.
- Coat each side with cooking oil and place on a baking tray.
- Bake for approximately 12 minutes on each side, flipping the rounds in between.
- Take the tray out of the oven and virtually the only thing left to do it *decorate* the potatoes with all of the toppings! I put a piece of goat cheese on each first, then the pecans cranberries and mint in any order, drizzle the balsamic glaze, and finally top with lemon zest.
I was watching the the "Great British Baking Show" on Netflix few weeks ago and one of the judges said "you know a true chef when they use zest, home cooks never think to use zest." Now I categorize myself even below "home cooks" on the totem pole of chefs, but I sure felt pretty fricken snazzy when I topped off my sweet potatoes with that lemon zest!