Japanese Sweet Potato ‘Cloud Bites’

Ingredients

For the Potatoes:

    •    1 large Japanese sweet potato, sliced into ½-inch rounds

    •    2 tbsp olive oil

    •    1 tbsp 100% maple syrup

    •    2 tsp dried rosemary (or 1 tbsp fresh, finely chopped)

    •    Flake salt and black pepper, to taste

For the Topping:

    •    ½ cup cottage cheese

    •    Flake salt, to sprinkle

    •    2 tbsp hot honey (or regular honey with chili flakes)

    •    1 tbsp chives, finely chopped

    •    Caviar (optional, for a luxe twist)

    •    Freshly cracked black pepper, to finish

Instructions

    1.    Preheat your oven to 400°F (200°C).

    2.    In a medium mixing bowl, toss the sweet potato rounds with olive oil, maple syrup, and rosemary. Spread them on a baking sheet lined with parchment paper. Sprinkle generously with flakey salt and cracked black pepper. Roast for 20-25 minutes, flipping halfway, until golden and crisp on the edges.

    3.    Assemble. Let the roasted rounds cool for a minute. Top each potato with a generous dollop of cottage cheese.

    4.    Garnish with chives, more flakey salt, drizzle of hot honey (would be insane with a bump of caviar if you’re feeling fancy!!!!!)    

5. Serve warm and enjoy.