Recipe developed and contributed by Maureen Gualtieri
Sweet potato = Autumn to me. I am ready for the turn of season, and the delicious entertaining foods it inspires. For your Hallowe’en party/American Thanksgiving needs, we offer this fast, tasty – and handheld! – recipe. It features slices of everyone’s favourite orange tuber, caramelized into sweet oblivion with a coating of DFC’s Original BBQ sauce, and topped with cool sour cream and a black bean/pico de gallo mix. Thoroughly satisfying – even more so if you use a cookie cutter to turn the slices into pumpkins!
BBQ Sweet Potato Bites
(Yield: approx 24 bites)
1x 540ml can of black beans
1 3/4 c (355 ml) pico de gallo (storebought or homemade)
2 large (1kg) sweet potatoes
4 tbsp (40ml) olive oil
4 tbsp (80 ml) DFC’s Original BBQ sauce
1 c (250g) sour cream
sliced green onion, for garnish
Preheat your oven to 375 degrees FG, and line two large baking sheets with parchment. Open your can of black beans, and rinse and drain them well. Combine the beans with your pico de gallo in a large bowl, and let sit to marinate.
Slice your potatoes widthwise into rounds, about 1 /2 inch (1cm-ish) thick, and arrange on your baking sheets like cookies, i.e. not touching. In a small bowl, mix the olive oil and DFC’s Original BBQ sauce, and brush over both sides of each of your slices. Pop your potatoes into the oven and roast for 15 minutes, flip, then roast again another 15 minutes.
When the slices are browned and a sharp knife slides in to the centre of your thickest slice easily, pull them from the oven – they’re done! Allow to cool at least 10 minutes.
To assemble: Plate your potato slices and dollop 1 to 1 1/2 tsp of sour cream on each and spread it out a bit. Top with just under a tablespoon of bean/pico de gallo mixture per slice. (You’ll probably have extra – enjoy as an omelette filling or topping for a green salad!) Garnish with sliced green onion and serve right away.
