05 October 2012

Sweet Potato Rounds

This gluten-free recipe for Sweet Potato Rounds from Martha Stewart Living Magazine have the perfect mix of autumn and mexican flair.  Quite a few people in my life need to eat gluten free or eat gluten free by choice and these are a great cocktail appetizer that everyone may enjoy.


  • Unpeeled sweet potatoes
  • Spicy black beans
  • Crumbled cotija cheese
  • Cilantro leaves
  • Cheese (optional)
  • Chutney, salsa, or pesto (optional)


  1. Preheat oven to 400 degrees. Slice sweet potatoes 1/2 inch thick, and place in a single layer on a lightly oiled baking sheet. Roast until browned on bottoms, 30 to 35 minutes. We topped these with spicy black beans, crumbled cotija cheese, and cilantro leaves. You can also try them with the cheese of your choice and chutney, salsa, or pesto.
Yum Yum! Have a lovely weekend.
xo, Alicia

Recipe via Martha Stewart Living, October 2012
Photo: Kate Mathis 

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