Sweet Potato Blinis with Goat Cheese
BLEND No.20
These delicious little pancakes can be made ahead. Use your imagination regarding toppings. This provides a lovely vegetarian options, but you could add a little bacon, or add a touche of smoked salmon for a super savory option.
INGREDIENTS
Sauce & Topping
- ½ C Goat Cheese
- 1C Strained Yogurt
- 3T Heavy Cream
- 2T Fresh Lemon Juice
- 3T Dill. Fresh. Finely chopped
- 2T HS Blend No. 90
- 1T Olive Oil
- bu Fresh Parsley. For topping
Sweet Potato
- 2 Sweet Potatoes. Peeled
- 1C Water
- 1T Honey Blinis
- 2C Buttermilk Pancake Mix – Store bought
- 2T Olive Oil
- 8T Olive Oil. For cooking
DIRECTIONS
Sauce & Topping
- In a medium bowl, mix goat cheese, yogurt and cream
- Add lemon juice, dill and HS Blend
- Add oil and mix well
- Cover and put in the refrigerator
Sweet Potato
- Cut potatoes into 1 inch squares
- In a small pot, add water and potatoes, bring to boil
- Cook for 15 minutes or until potatoes are soft
- Strain the water, add honey and mash potatoes, set aside
Blinis
- Mix pancake mix, water and oil to make smooth batter
- In a nonstick pan, heat oil over low heat
- To get perfect round shape and same size blinis,
- Gently pour enough batter onto the pan to shape about 6” thin pancake
- Cook until golden
- Carefully flip the pancake to cook the top side
- Repeat the process
- With about 2 ½ inch cookie cutter, cut pancakes into round pieces
- You should get 4 pieces from one pancake
PLATING AND SERVING TIPS
- Place your sweet potato mash into a small zip log bag
- Push the potato mash into one of corners
- Cut the corner to create a small hole
- Place your goat cheese sauce into a small zip log bag
- Push the mixture into one of the corners of the bag
- Cut the corner to create a small hole – set aside
- Place each blinis on your cutting board
- Squeeze some of potato mash onto the blini
- Squeeze some of the sauce on top of the potato
- Place a piece of parsley on the top
- Arrange them in a serving platter and serve