16 sweet potato slices (each 1/4-inch/5 mm thick)
2 tbsp (30 mL) maple syrup
4 tsp (20 mL) olive oil
1/4 tsp (1 mL) each salt, pepper and ground ginger
Pinch each ground cinnamon, allspice, cloves and cayenne pepper
3 tbsp (45 mL) cranberry sauce
1 pkg (235 g) Yves Veggie Cuisine® Kale and Quinoa Bites
3 oz (90 g) Brie cheese, cut into 16 pieces
1/4 cup (60 mL) chopped pecans
4 tsp (20 mL) finely chopped fresh thyme
1. Preheat oven to 400°F (200°C). Gently toss together potato slices, maple syrup, oil, salt, pepper, ginger, cinnamon, allspice, cloves and cayenne. Arrange on parchment paper–lined baking sheet in single layer; bake for 8 to 12 minutes or until tender and golden.
2. Preheat broiler to high and position rack in center of oven. Transfer sweet potatoes to foil-lined baking sheet.
3. Top each sweet potato slice with cranberry sauce, Kale and Quinoa Ball, piece of Brie, pecans and thyme. Broil for 1 to 2 minutes or until Brie is melted and pecans are toasted.
Use small- to medium-size sweet potatoes for appetizer-size bites.
