Sweet Potato Rounds with Whipped Feta
Sweet Potato Rounds with Whipped Feta
Brie Thompson
6
20 minutes
25 minutes
Crispy roasted sweet potato rounds meet creamy whipped feta in this appetizer I could happily make on repeat. Wild Rosemary Infused Olive Oil, Mediterranean Rosemary Rub, and Black Garlic Infused Sea Salt make every bite savory and herby, while Cara Cara Cherry White Barrel Aged Balsamic adds a sweet tart pop. Fresh cherries and toasted pepitas bring the crunch, and it is simple enough to make and elegant enough to wow your guests.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 2 Large Sweet Potatoes
- 3 Tbsp Wild Rosemary Infused Olive Oil
- 3 tsp Mediterranean Rosemary Rub, divided
- 1 ¼ tsp Black Garlic Infused Sea Salt, divided
- 4 oz Cream Cheese
- 4 oz Block Feta Cheese
- 2 Tbsp Cara Cara Cherry White Barrel Aged Balsamic
- 2 Tbsp Water
- Cherries, pitted and halved
- Toasted Pepitas, to garnish
- Cara Cara Cherry White Barrel Aged Balsamic, to finish
Directions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Scrub the sweet potatoes and cut into rounds ¼ inch thick.
- Whisk together 3 Tbsp Wild Rosemary Infused Olive Oil, 2 tsp Mediterranean Rosemary Rub, and 1 tsp Black Garlic Infused Sea Salt in a bowl. Brush both sides of the sweet potato rounds with the mixture and place on the prepared baking sheet.
- Bake until tender, about 18 minutes. Let cool slightly.
- Meanwhile, combine the cream cheese, feta, 2 Tbsp Cara Cara Cherry White Barrel Aged Balsamic, 1 tsp Mediterranean Rosemary Rub, ¼ tsp Black Garlic Infused Sea Salt, and 2 Tbsp water in a food processor. Process until smooth.
- Pipe or spread the cheese mixture onto the baked sweet potato rounds.
- Top each round with a cherry and toasted pepitas. Finish with Cara Cara Cherry White Barrel Aged Balsamic. Serve immediately.