I love tapas style eating. Little bite size meals to taste and enjoy. Here is a great one to use for a meal over salad or a little snack to soothe those taste buds.
Ingredients
2 pounds sweet potatoes, peeled and cut into 32 (1-inch) cubes
2 tablespoons coconut oil
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound pesto sausage, cut into 1/2-inch rounds (trader joes, or Aidells are great)
1/2 teaspoon of rosemary
sliced sun-dried tomatoes
32 wooden toothpicks
Cherry Balsamic Glaze:
8 tbsp balsamic vinegar
1/2 cup olive oil
1/3 cup finely chopped shallots
1/4 cup water
2 tbsp dijon mustard
2 garlic cloves (minced)
1/4 cup dried cherries
1 tablespoons honey
Directions:
Preheat oven to 450°. Place sweet potato cubes on a lightly greased baking sheet. Drizzle potatoes with 2 Tbsp. oil, and sprinkle with pepper, rosemary, and salt.
Bake at 450° for 15 to 20 minutes, turning cubes once or twice so they don’t burn.
Cook sausage and sun-dried tomatoes in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Drain on paper towels.
Place 1 sausage slice, and one sun-dried tomato piece on top of 1 sweet potato cube; secure with a wooden pick. Repeat with remaining sausage slices and potato cubes.
In a small bowl mix all cherry balsamic ingredients and stir so they are all combined.
Drizzle Cherry Balsamic Glaze on the top.
Enjoy!
Fit Chic
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