Description
This refined amuse-bouche blends creamy sweet potatoes and sautéed mushrooms into an elegant bite topped with golden toasted pine nuts. Served on baby spinach, it’s a stunning vegetarian appetizer perfect for dinner parties or fine dining occasions. #amusebouche
Ingredients
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1 medium sweet potato, peeled and diced
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1 tbsp olive oil
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1/2 cup finely chopped mushrooms (shiitake or cremini)
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1 garlic clove, minced
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1/4 tsp smoked paprika
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Salt and pepper, to taste
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1 tbsp cream or coconut cream (optional, for silkiness)
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1 tbsp toasted pine nuts
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Baby spinach leaves, for plating
Instructions
1. Prepare sweet potato mash:
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Boil or steam sweet potato chunks until fork-tender (10–12 minutes).
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Mash until smooth. Set aside.
2. Sauté the mushrooms:
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In a skillet, heat olive oil over medium heat.
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Add garlic and mushrooms. Cook until mushrooms are golden and liquid has evaporated.
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Season with smoked paprika, salt, and pepper.
3. Combine and shape:
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Mix the mushroom blend with mashed sweet potatoes.
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Add a splash of cream or coconut cream for a silkier texture if desired.
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Shape into small rounds or use silicone molds for uniform presentation. Let cool slightly.
4. Toast pine nuts:
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Toast pine nuts in a dry skillet over medium heat until golden, about 2–3 minutes.
5. Plate and serve:
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Arrange baby spinach leaves in a decorative pattern.
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Place a portion of the sweet potato mixture in the center.
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Top each amuse-bouche with a few toasted pine nuts.
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Serve at room temperature for best flavor and texture.
Notes
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Use mini ring molds for consistent portions.
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Can be made ahead and gently reheated before plating.
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Optional: add a drizzle of truffle oil or microgreens for luxe flair.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Amuse-Bouche
- Method: Boiling, Sautéing
- Cuisine: Modern European, Plant-Based
