Sweet Potato Canapés
Make sweet potato canapé, gluten-free, low-carb, and vegan-friendly. A healthy, nutrient-dense and versatile snack.
Servings 4 servings
Ingredients
- 1 cup white sweet potato peeled, cooked, and mashed (~200g)
- ¾ cup chickpea flour
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- First, peel and cube sweet potato. Boil or steam for 10–15 minutes until soft, then mash until smooth.
- Next, in a large bowl, combine mashed sweet potato, egg, chickpea flour, olive oil, paprika, cumin, salt, and pepper. Mix until a dough forms. Add 1–2 tablespoons water if too dry.
- Then, preheat oven to 375°F (190°C). Line a baking sheet with parchment. Form dough into 12 small, flat rounds (2 inches wide).
- Bake for 15–20 minutes, flipping halfway, until golden and firm.
- Finally, cool slightly, then top with hummus, avocado, roasted red peppers (see Juicy Roasted Red Peppers), or herbs.
- Store in an airtight container in the fridge for 4–5 days. Reheat at 350°F (175°C) for 5 minutes.
Notes
- Cook Sweet Potato Thoroughly: Ensures smooth dough, otherwise, it may be lumpy.
- Use Fresh Chickpea Flour: Avoids bitterness, for example, ensuring flavor.
- Flatten Evenly: Uniform rounds bake consistently, thus, preventing uneven texture.
- Store Properly: Refrigerate to maintain freshness, so, ready for quick snacks.