Until then I will leave you with a great recipe I tried out at Christmas for a party. These Sweet Potato Goat Cheese Puffs from Running to the Kitchen went down so well. So well in fact I barely had enough time to take a picture, or at least a good one! They're oh so soft and mushy on the inside full of goodness and crispy and delicious on the outside. They took a bit of time but perfect if you want to bring a fantastic dish to a party or serve something a little different.
Makes 20 balls
2 medium sweet potatoes, peeled & chopped
1 ounce goat cheese
1 teaspoon rosemary, minced & divided
1 cup parmesan cheese grated & divided
1 tablespoon milk
1 tablespoon butter
3/4 cup breadcrumbs
salt & pepper to taste
Bring a large pot of water to a boil. Salt water and place potatoes in pot. Cook for 15 minutes until fork tender, drain. Place cooked potatoes in a large bowl.
Add goat cheese, butter, milk, 1/2 cup of parmesan, 1/2 teaspoon rosemary and a generous amount of salt & pepper to taste. Mash together. Refrigerate for 20-30 minutes until chilled.
Preheat oven to 220C/425F degrees. Line a baking sheet with baking paper.
In a small bowl, beat the egg. In a shallow bowl, combine breadcrumbs, remaining parmesan cheese, remaining rosemary, salt & pepper. Roll potato mixture into small balls (ping pong size or smaller).