Here’s a great idea for an appetizer-only finger-food dinner party!  These sweet & spicy maple sweet potato puffs are sure to be a hit at your next dinner party with every guest (try pairing them with my Finger-Friendly Tofu Frittatas)!  You don’t need a fancy swaray to enjoy these bite-sized goodies; they’re perfect on the go or a nice night in 🙂 .

Ingredients:

• 1 lb sweet potatoes, washed and cut into 1-inch cubes (if they’re organic, you can keep the skins on – otherwise peel the skin!!)
• 1 Cup cooked quinoa (pictured is red quinoa)
• 3 Tablespoons extra virgin olive oil / non-dairy butter
• 3 Tablespoons maple syrup
• 1/4-1 teaspoon cayenne pepper (this depends on your personal heat tolerance!)
• Salt & pepper to taste
• Spicy Mayo Dip
  • 1/4 Cup vegan mayo + 2 Tablespoons water
  • 1/4-1 teaspoon cayenne pepper (depends on your personal heat tolerance)

Directions:

1. Preheat your oven to 425 degrees Fahrenheit.  Steam your sweet potatoes until tender. (It’s best to use the sophisticated Fork Test!  Insert a fork into your sweet potato. Did it pull out with no effort? Awesome, they’re ready to drain!
2. Mash the sweet potatoes with your olive oil (or non dairy butter if using) until smooth and stir in your cooked quinoa. Add all of your seasonings.  Taste a bite and adjust any seasonings if necessary.
3. Lay a peace of parchment paper over your baking tray.  Using a Tablespoon, form into 1-inch rounds.  Pop them in the oven for 15 minutes (or until darkened) and flip them over & bake the other side for 15 minutes.

4. Enjoy eating whole!

This fabulous dish was inspired by The Brazen Kitchen.