These Roasted Sweet Potato Appetizer Bites are ideal for entertaining. They're ideal for kids because you can use your hands to eat them and they're full of flavor and whole ingredients.
- 2 large sweet potatoes
- 1 Tbsp. extra-virgin olive oil extra-virgin
- 1 tsp. ground cumin
- sea salt to taste
- pepper to taste
- 1 cup arugula
- 1 tsp. sesame seeds
- 1 tsp. orange zest
- 1 cup cashews soaked overnight and drained
- 1/2 cup unsweetened almond milk
- 1/2 large navel orange
- 1 Tbsp. finely chopped fresh basil
- sea salt to taste
- pepper to taste
-
Preheat the oven to 400 degrees F. Prepare two large rimmed baking sheets with parchment paper and set aside.
-
Peel the sweet potatoes and discard the skin. Slice each sweet potato in half widthwise with a sharp knife and then slice each of those halves in half again (cutting at a 1/2 in width) for each slice. Place the sweet potato slices on the prepared baking sheet and spray or lightly coat them with the olive oil. Sprinkle with the ground cumin, sea salt and pepper and bake in the oven for 20 minutes or until tender and golden brown.
-
Meanwhile, make the Cashew Basil Cream below and set aside.
-
Remove the sweet potatoes from the oven and set aside to cool for 5 minutes, then top each sweet potato bite with a dollop of the Cashew Basil Cream, arugula, sesame seeds, sea salt and pepper to taste. Garnish with fresh orange zest and serve immediately.
-
Combine the cashews (drain, rinse and dry them after soaking in water for at least 12 hours), almond milk, basil, juice of 1/2 orange, sea salt and pepper in a mini food processor. Puree until creamy.
To soak the cashews, please purchase unsalted cashews that were not roasted. Soak them in a large bowl of room temperature water on the counter top for at least 12 hours/overnight. Then, drain the water, rinse the cashews and pat them dry before using them for the cream.