May 26

May 26 The Easiest Roasted Yam Round Appetizer Bites

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Whenever we host large dinners or gatherings I’m always on the hunt for Gluten Free, Dairy Friendly Small Bites. These Roasted Yam Rounds quickly became one of our favorite appetiezers to serve because they are packed with flavor, easy to make, look beautiful and best yet is that they are delicious served room temperature - so you can say goodbye to stressing about them being served straight from the oven!

I love these small bites so much I make them for an afternoon snack! One thing I’m always looking for in creating recipes is how to make them easier the day of hosting, or even simply easier to have prepped and ready to enjoy for yourself. You’ll see at the bottom of the recipe below I’ve included ways to prep this so you can put it together whenever you’re ready to bring a small bites platter out to your garden or guests.

Plus you can scroll on down to get a peak at what it’s like to join me in my kitchen for one of our cooking classes! Cheers my friend, to Real Beautiful Food,

Kelly

Roasted Yam Rounds with Goat Cheese, Pecans & Cranberries

INGREDIENTS :

2 uniform Red Garnet Yams (these have the prettiest orange color!)
One 4-ounce package of fresh goat cheese
½ cup roasted Pecans, coarsely chopped
¼ cup dried cranberries
Balsamic Glaze
Olive Oil
Salt
3-4 fresh thyme sprigs

DIRECTIONS :

Preheat the oven to 400 degrees.

Toss the Pecans with just enough olive oil to coat, arrange in one layer on a large baking sheet and season with salt. Roast for 5 minutes or until they are golden brown. Keep an eye on them - they can burn fast!

Peel and slice the yams into ¼ inch rounds. Drizzle a large baking sheet with olive oil and arrange the yam rounds in a single layer. Season with salt and roast for 10 minutes, take them out and turn them over, then roast for another 10 minutes or until you can easily insert a fork into the middle of the largest round.

Remove from the oven and top with goat cheese, then toasted pecans, and a few dried cranberries. Drizzle Balsamic Glaze over the platter then garnish with fresh thyme leaves.

These are delicious warm from the oven or served room temperature.

PREP THE DAY BEFORE :

Roast the yams, once cooled store in an airtight container in the refrigerator
Toast the Pecans.
When you’re ready to serve, place the yams under the broiler for a couple minutes to warm them up - then top and serve.