So every year since we’ve been married, we’ve thrown a Christmas party. It’s gotten a bit bigger, a bit more organized, and a lot more fun with every passing year. Last year, a personal highlight, saw us collecting canned food for the CBC food drive and our very own Tyrone Warner of Silver Speakers hosting a fab concert. It was epic and I am really missing it this year!
If I was having a party, these little darlings would definitely make an appearance. As it stands, I think they might make our Christmas day menu. They’re really really tasty. The recipe is based on this one from SmittenKitchen. I didn’t have all the ingredients on hand to make the recipe as described and so went off in another direction. If you get carried away, make both and let me know what you think!
Sweet Potatoes with Feta, Pecans, and Basil adapted from Smitten Kitchen
sweet potato – sliced into 3/4″ coins
salt and pepper
pecans – toasted
Preheat your oven to 450. Generously coat a cookie sheet with olive oil and lay the sweet potato coins on the cookie sheet. Be sure to leave space between the coins. Season with Salt and Pepper. Roast the coins for 15 minutes. AFTER 15 minutes you can flip them over and season with salt and pepper. Don’t bug them before 15 minutes has past. We’re going for dark, puffy, and almost burnt but not quite.
While the sweet potatoes are roasting, toast the pecans in a fry pan over medium heat until fragrant (not burnt). Chop up the shallot, pecans, feta, and basil and combine with the zest and juice from one lime. When the sweet potatoes are done, put them on a plate and top with the awesome salsa you’ve just created and devour immediately. They’re that good.
Any extra salsa topping can be added to spinach (or other salad greens) and makes a pretty awesome salad. Enjoy