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?”


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.”


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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