I know I recently posted a sweet potato recipe, but here is another one. The sweet potatoes I happen to have on hand are huge, so I had to split them and create two different recipes.
This recipe came about for a holiday party that was held for our awesome 6 am WOD crew at CrossFit Primal. And although not strictly paleo (read about my reasons here), seriously, this is legit. LEGIT. And if you can happen to find grass fed goat cheese (which I could), lucky you. If not, the cheat is totally worth this appetizer! Just ask Lynelle at the gym how good they are!
1 tbsp. olive oil
1 small sweet potato, sliced evenly with a mandolin, about 1/16th of an inch thick
4 ounces goat cheese
3 tbsp. truffle oil
1/2-1 tsp. truffle salt
3 tbsp. olive oil
4 shallots, thinly sliced
Preheat oven to 425 degrees. Lightly coat both sides of the sweet potato slice with olive oil. Lightly pepper and place on a silpat in a sheet pan.
Bake for 10 minutes, then turn slices over and bake another 10 minutes. Turn over one more time and bake an additional 3-5 minutes until they slices are crispy and brown on the edges.
While the potatoes are baking, heat 3 tbsp. olive oil in a medium saute pan over medium heat. Add the shallots, cooking and stirring often, for about 15-20 minutes until they are caramelized.
Using a hand mixer, blend goat cheese with truffle oil, adding more if needed, until it is light and creamy. Add truffle salt to taste.
Dollop goat cheese on each potato round and top with caramelized shallot and a light dusting of freshly ground pepper.