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Sweet Potato Melts

IMG_1812Having people over for a meal doesn’t need to involve fancy food or ingredients. Sometimes rummaging through the pantry can result in a simple palate surprising twist that can satisfy even those with specific diets. A gluten free, meat free and full of flavor starter like today’s recipe contains nothing out of the ordinary (unless you consider mozzarella fancy).

Entertaining should require simple food that doesn’t take long to whip together so that you can focus on the main feature: the people. After all, food is all about people and making people happier. That afterall is one of the ingredients of turning this world of ours – any city center on earth has restaurants and eateries to cater to people.

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Catering to people though, always began in the home and it’s something that is so enjoyable to continue. I say this though I am such a beginner at hosting people in my home. There are simple things I’ve noticed since wanting to invite more people over that those who are more experienced just do with such ease. From offering drinks repeatedly to making teas and coffees towards the end of the evening, it is all but practice. What is your tip for having guests over? What do you like to do?

Making these before a tomato soup and cheese toastie dinner seemed to work especially well as it set the cheesy and vegetable tone for the whole meal. Leeks are a generous vegetable that meld into many flavors smoothly and they work particularly well here with the cheese and mustard and dash of curry powder.

Sweet Potato Melts
Roamingtaste
Serves 4

Ingredients:
1 large even sweet potato, scrubbed and sliced into 1/4 inch slices
1 tablespoon olive oil
1/3 large leek, finely sliced
1/3 cup grated mozzarella cheese
1/4 teaspoon wholegrain mustard
1/4 teaspoon curry powder

Directions:
Preheat the oven to 180°C/350F.

Place the sliced sweet potato into a baking tin and bake for 40 minutes. Turning to brown evenly.

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Meanwhile, place the finely sliced leek into a saucepan with a teaspoon of olive oil over low-medium heat, stirring to soften evenly. Add in the mustard and curry powder and stir. When beginning to brown add in the cheese and stir to melt.

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When the sweet potato is cooked. Remove from the oven and change the settings to broil.

Divide the leek and cheese over the sweet potato rounds, sprinkle a small amount of salt over the tops and finish with a small dash of freshly grated cheese.

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Place in the oven and broil for approximately 3 minutes or until golden brown on top.

Remove from the oven and place on a serving plate.

Serve immediately.

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Sweet Potato Melts

Serving Size: 4

Sweet Potato Melts

Ingredients

  • 1 large even sweet potato, scrubbed and sliced into 1/4 inch slices
  • 1 tablespoon olive oil
  • 1/3 large leek, finely sliced
  • 1/3 cup grated mozzarella cheese
  • 1/4 teaspoon wholegrain mustard
  • 1/4 teaspoon curry powder

Instructions

  • Preheat the oven to 180°C/350F.
  • Place the sliced sweet potato into a baking tin and bake for 40 minutes. Turning to brown evenly.
  • Meanwhile, place the finely sliced leek into a saucepan with a teaspoon of olive oil over low-medium heat, stirring to soften evenly. Add in the mustard and curry powder and stir. When beginning to brown add in the cheese and stir to melt.
  • Place in the oven and broil for approximately 3 minutes or until golden brown on top.
  • Remove from the oven and place on a serving plate.
  • Serve immediately.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/sweet-potato-melts/

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