These bites will definitely hit the spot on Christmas Day, or any day for that matter! Not only are they fully vegan, made with some of our delicious vegan ricotta from the Christmas Vegan Ricotta Bonbons they are also gluten free!
Coating the sweet potato in a mixture of corn flour and olive oil, then baking them low and slow is key here. If you have ever made sweet potato chips in the oven before, you will notice their high natural sugar content makes them go almost black when crisp. The corn flour and oil help the exterior get deliciously crispy, without going too dark. The low and slow cooking also concentrates the natural sugars in the sweet potato flesh, giving the final product gooey caramel flavouring notes. Choose nice, cylindrical, sweet potatoes of a similar size to ensure your sweet potato disks are roughly uniform.
The sweet potato rounds will require a bit of time in a low oven, to get them both super creamy and deliciously crispy, but the active cook time is a mere 20 minutes. You can either save some vegan ricotta from our ricotta bonbons for this recipe. Otherwise a shop bought, spreadable vegan cheese will work just fine!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this in an Air Fryer?
Yes, instructions for cooking this in the air fryer and in the oven can be found in the recipe.
Can I make this with dairy?
You can indeed. Simply substitute the vegan cheese used in the recipe with dairy-based cheese.
Can I make this gluten-free?
This dish is gluten free! Enjoy!