Many fruits and vegetables can provide a base to eat off of, as a replacement for crackers but roasted yams are one of my favorites. When cut thin enough and roasted they start to crisp up around the edges and the inside becomes soft but still sturdy enough to hold its shape and keep the toppings from toppling off. Many yams are thin and long but for something like this the best ones are almost spherical, being nearly as thick in diameter as they are long. From there you can top it with nearly anything. For this version I kept it seasonal with pecans, cranberries and maple syrup which could be swapped for any preferred nuts or seeds, any dried fruits and raw honey. If you’re a cheese fan then a bit of feta or parmesan can add some sharpness that really compliments the sweetness of the yams and maple syrup. While the yams take a while to roast, everything else is easy to throw together and the end result is healthy, nutrient dense appetizers that do not taste like health food.
- Yams
- 1 large yam, cut into 12⅛ inch thick slices (discard the smaller rounded edge pieces)
- 2 tablespoons cold-pressed olive oil with a dash each of salt and pepper mixed in
- Topping
- ½ cup pecans, roughly chopped
- ¼ cup dried cranberries
- ¼ cup feta, crumbled
- 1 tablespoon maple syrup
- Optional topping: 1 tablespoon green onion, thinly sliced
- Optional topping: 24 pieces of arugula, 2 placed on each round
- Preheat oven to 400°. Brush the olive oil onto each side of the yam rounds using a pastry brush then place them on a parchment paper lined baking sheet and bake for 40 minutes, flipping halfway through.
- When there is about 10 minutes left for the yams place a skillet on the stove over medium high heat. Once you can feel some heat by placing your hand an inch above the skillet (don't touch it directly) toss the pecans in and stir them around for 3-4 minutes until they brown a bit and become fragrant- this toasting brings out their oils and makes them more flavorful. Remove the skillet from the heat and stir in the maple syrup and cranberries then set aside to cool slightly until the yams are ready.
- Once the yams are done remove them from the oven and place them on a serving tray. Stir the feta into the pecans and place a spoonful of the mixture on each yam round. Top with green onion and arugula and serve warm.
