Sliced sweet potatoes topped with basil, mushrooms and blue cheese will have you embarking on a flavor adventure with every bite of these delicious appetizers!
Preheat oven to 450 degrees F (230 degrees C). Slice the potatoes thinly, into ¼ inch thick rounds, or thinner. Thinner slices with be crispier, thicker slices will be softer.
2 large sweet potatoes
Lightly brush the rounds with oil, and place on a baking sheet. Bake for 12 minutes, then flip and bake for about 8 more minutes.
1 tablespoon avocado oil, or other cooking oil
While the rounds are baking, combine the mushrooms and butter and microwave for about 30 seconds on high.
1 ½ cups mushrooms, roughly chopped, 2 tablespoons butter, or buttery spread
Stir until melted (if needed, microwave again). Add the blue cheese and chopped basil and mix well.
½ cup blue cheese crumbles, 15 large basil leaves roughly chopped
After the potato rounds have baked, add about 1 tablespoon of the blue cheese topping to each round.
Bake an additional 3-4 minutes until hot and melty.
Garnish with additional basil leaves (if desired) and serve immediately.
smaller basil leaves to use for garnish
Video
Notes
Take a small slice out of one side of the potato to prevent rolling while slicing.
Use a crinkle cutter to make your sliced sweet potatoes fun shapes.
For crispy potatoes, make sure that your slices are on the thinner side, coated lightly but evenly with oil, and given space while baking.
To save time on prep, cut your sweet potato medallions ahead of time as they aren't likely to brown very quickly.