Not exactly “board”…

Since I had to host a board meeting tonight, for my Pace Cetters‘ Womens Leadership and Networking Organization.   This meant hors d’oeuvres and drinks for 10-15 ladies at my house at 5:30 this evening and it was a bit of a scramble because…

OK, let me be honest, everything’s always a bit of a scramble with me.

Anyhow, this was my last official board meeting as President of the group for 2019 and I wanted to do a little something special for these lovely ladies, who have all collaborated and gone above and beyond to produce an incredible format of community service, inspiring guest speakers and incredibly fun and engaging social activities for our membership this year.

257 Pace Cetters 2019 Jubilee Tea.JPG

I had thought to do a “Thanksgiving” theme for my pre-meeting snacks to express my appreciation, inspired by the traditional dinner, so I planned out a menu with hummus and veggies (to represent the green bean casserole), Parmesan pastry pups (thank you, Trader Joes) to represent the glazed ham and rolls, those amazingly delicious Cranberry Brie Bites from Delish (standing in for the cranberry sauce, plus anything cheesy, random crescent rolls and pecan pie – yeah, pecan pie! Possibly a bit of a stretch…) and spicy turkey meatballs for the (d’uh) turkey and…crap I needed something else.  Sweet potatoes!  Yep, that’s the ticket!  I needed a sweet potato hors d’oeuvre recipe!

I madly googled and found one at the last minute,  “Healthy Loaded Sweet Potato Rounds,” that looked doable and fairly tasty so I jumped in and bought the ingredients.

My husband. “You can’t experiment on people at a party with a recipe you’ve never tried.”

Me: “What are friends for?”

It actually turned out quite tasty and could be adapted for Keto and Vegetarian, quite easily.

Screen Shot 2019-11-06 at 10.21.35 PM

Ingredients

  • 2 large sweet potatoes
  • 1 ½ tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • Hot sauce
  • Monterrey Jack and cheddar shredded cheese (Mexican blend)
  • 3 green onions
  • Sour cream
  • crumbled bacon bits

Instructions

  1. Preheat the oven to 450°F.
  2. Dice bacon and fry until crispy.  Drain, crumble and set aside.
  3. Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined foil (I sprayed lightly with cooking spray first), taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes.
  4. While the potatoes bake, finely slice the green onions.
  5. When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese.  Add a dollop of sour cream, garnish with bacon crumbles and green onions.

Winner, winner, Chicken Turkey dinner!  Or, Thanksgiving-themed cocktail party!

Anyhow, Board meeting was a smashing success and they scarfed up everything!  (Yay). And the Sweet Potato Rounds were a giant hit!  Whoo hoo!

 


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