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Just last week one of my very nearest and dearest friends sent me the text,
“Any idea what to do with quince jelly? I have some but it’s bland and has no flavor.”
I immediately shot back ~
“Of course! Mix it with a little honey, some mint, serve it on a crispy sweet potato, and garnish with some goat cheese.”

A minute or two went by…

And then I added,
“Why don’t I just come over and help?”

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Thus, we were blessed with an entertaining afternoon together in the kitchen, AND this lovely little ensemble.

My dear Anne then served these bites with chicken for dinner ~ of course she did 🙂

Quince Mint and Crispy Sweet Potato Rounds

1 large sweet potato, peeled and thinly sliced into gorgeous rounds
2 tsp. extra virgin olive oil
sea salt

1/2 cup quince jelly
3 tsp. raw honey
1/4 tsp. sea salt
3 Tbs. fresh mint leaves, divided
1/2 cup fresh goat cheese, crumbled (for a dairy-free version, use Kite Hill artisanal plant-based cheese ~ it’s amazing)

Preheat oven to 425 degrees. Toss the sweet potato thins with oil and sea salt. Spread over two large baking dishes, ensuring the taters do not overlap. Bake 10-15 minutes. Flip. Bake an additional 5-10 minutes longer, until the edges become crispy. Allow to cool on a drying rack. As the rounds cool, they will begin to “crisp.”

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Meanwhile, combine the jelly, honey, additional salt, and half the mint leaves in a high speed blender. Puree until smooth.

Serve the quince mint concoction atop the crispy sweet potato rounds, garnished with crumbled cheese and the remaining mint leaves, thinly sliced.

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