November 20, 2015

Puff Pastry With Roasted Yam, Goat Cheese and Sage

by Marjan
This year, we have had an abundant harvest of yams from our garden.  So as you can imagine, I have creatively incorporate them in most of my recipes.  I must admit I have become somewhat addicted to making roasted yams.  It has become my newest muse as I enjoy cutting them up thin like French fries and with a little olive oil, salt and pepper roast them at 400 degrees F.  They are sinfully sweet and comforting; so much for controlling my daily carb intake this fall!
Thanksgiving is right around the corner, so this year I have plans to serve bite size roasted yam puff pastry delights. These tasty bite size appetizers are elegant, delicious and easy to prepare.

At my last party, I used my left-over roasted yams (yams were peeled, chopped and dressed with salt, pepper, olive oil and roasted at 400 degrees F. for 35 minutes) and served them in bite size puff pastry with goat cheese and fried sage leaves. These crunchy, sweet and savory bite size appetizers were a crowd favorite. Pleasing to the eyes and taste buds, easy to make and nutritious is the perfect combination for Holiday entertaining.
The next time you have yams or even sweet potato mash from Thanksgiving, make these beautiful appetizers.


Using muffin pans, cut out puff pastries approximately 3x3 inches and placed them in each individual greased slot. Egg wash puff pastries and bake them in the oven for 15 minutes at 350 degrees F  (follow packet instructions). Remove from oven when golden. Place 1 tablespoon of mashed roasted yam in the middle of each individual puff pastry. On top, dabble 1 teaspoon of goat cheese sprinkled with a dash of salt and pepper. Place them back in the oven for an additional 10 minutes. Remove puff pastries from the oven and garnish with sage leaves fried in olive oil for 4-6 minutes until crispy.
Do you have any creative ideas for yam? Share it with us! Check out previous years recipes and posts for more delicious ideas for your Holiday celebration.

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