Sweet, salty, savory, and healthy-
what more could you want from an appetizer?
Fig, Walnut, & Goat Cheese Sweet Potato Rounds
- 1 cup boiling water
- 1 chai tea bag
- 1 teaspoon granulated sugar optional
- 1/3 cup diced dried mission figs about 6 whole
- 1 1- pound sweet potato
- 1 tablespoon olive oil
- Kosher salt
- 4 ounces goat cheese softened
- 1/4 cup finely chopped walnuts
- Black pepper optional
Steep tea bag in boiling water for 4 minutes.
Remove tea bag, add sugar, and stir to dissolve.
Add diced figs to tea, and set aside for 30 minutes.
Preheat oven to 425°F.
Slice potatoes widthwise into ¼” round slices.
Lightly brush both sides with olive oil and place on foil-lined baking sheet
Bake for 12 minutes; flip and season with salt.
Bake for 12 more minutes.
After 30 minutes strain tea, saving figs and discarding (or drinking) the tea.
Combine goat cheese and figs in a small bowl, stirring well.
Top sweet potato rounds with a small scoop of goat cheese mixture, and spread evenly.
Sprinkle with walnuts, and season with black pepper, if desired.
For those who prefer even more sweetness, the finished product can be topped with a drizzle of honey.
Currently, I am struggling with my cooking. It’s not because I am lacking creativity or don’t have enough time. No, it’s due to location. Although 2020 is my year on the road, at this time I am staying at a very short-term residence. It’s a rented condo, which has a decently appointed kitchen, but I’m lacking my stocked refrigerator and pantry. As I’ll be here for only a couple weeks, it’s not worth temporarily stocking it.
Working in this situation has been tricky. I started in the usual fashion: reviewing my list of recipes I want to make. I then considered all of the ingredients needed and realized that many of the recipes are impossible to make currently. All baked goods are out the window as I don’t have flour, sugar, baking powder, or baking soda. Reviewing most of my appetizer ideas, it is apparent how much I take a stocked kitchen for granted.
Of course, I could just buy the ingredients I need, but I also don’t want to be wasteful and discard food at the end of this short stay. So, when I envisioned recipes for this time period, I went through a mental checklist. (a) Can the required ingredient be bought in a small amount? (b) If it can only be bought in a bigger than needed amount, could I use it for another dish in the next two weeks? (3) Is it something easily found at my local grocery stores?
Even with those parameters in mind, I decided it was best to keep the number of ingredients in a recipe to ten or fewer. While that sounds like a lot, I am including olive oil, salt, and pepper in the count, and thankfully those ingredients are in the cupboards.
Turning our attention to this recipe, you may look at it and wonder about the chai tea. Although it’s not a staple, it is something that makes for a fine afternoon beverage. Plus, it comes in a small, lightweight package. When this stay is done, the leftover chai is coming with me to my next destination.
While this restrained style of cooking isn’t what I’d prefer to do, it’s shown me that cooking with a great amount of flavor doesn’t have to include a great amount of ingredients. I definitely am looking forward to a fully stocked kitchen in the near future, but I also have (kind of) enjoyed flexing my mind in a different direction.