Japanese Sweet Potatoes with Kimcheese
Looking for a twist on the classic holiday cranberry sauce? This vibrant, tangy Cranberry Kraut Sauce is here to brighten your table and your taste buds! The combination of tart cranberries, zesty kraut, fresh ginger creates a flavor-packed condiment that pairs perfectly with turkey, roasted veggies, or even a cheese board. Not only is it delicious, but the addition of kraut brings a probiotic boost to your festive feasts. Serve it chilled or at room temperature, and watch it become a new holiday favorite!
Ingredients
4 medium size potatoes
1 cup Kimcheese
1/2 cup Firefly Kimchi
2 tablespoons olive oil
1 teaspoon Firefly Kimchi salt
Method
Preheat oven to 425 F. Wash and cut potatoes in round slices, 1/4” thick. Toss in olive oil and salt. Bake for 15 minutes, flip potatoes, and bake for another 10 - until golden brown. Once cooled, top potato slices with Kimcheese and of course another dollop of Kimchi or your kraut of choice.
