Sweet Potato, Gouda & Balsamic Onion Toppers

29  Ratings
  • 45 min prep
  • 45 min total
  • Makes 8 servings, 2 topped crackers each.


Sweet Potato, Gouda & Balsamic Onion Toppers Recipe

Ingredients

  • 2 Tbsp. olive oil, divided
  • 1 small sweet potato (5 oz.), peeled, cut into 16 slices
  • 2 cups thinly sliced onions (about 2 medium)
  • 3 Tbsp. balsamic vinegar
  • 16 TRISCUIT Crackers
  • 2 oz. Gouda cheese, cut into 16 slices
  • 1 tsp. chopped fresh rosemary

Instructions

  • Heat  1 Tbsp. oil in medium skillet on medium-high heat. Add potatoes; cook 4 to 5 min. or until tender and golden brown, turning after 3 min. Remove potatoes from skillet; set aside.
  • Heat  remaining oil in same skillet. Add onions; cook on medium-low heat 20 min. or until golden brown, stirring occasionally. Stir in vinegar; cook 1 to 2 min. or until vinegar is cooked off, stirring frequently. Remove from heat.
  • Heat  oven to 350°F.
  • Place  crackers in single layer on baking sheet; top with cheese.
  • Bake  3 to 5 min. or until cheese is melted.
  • Top  with potatoes, onions and rosemary.

Recipe Tips

VariationPrepare using TRISCUIT Rosemary & Olive Oil Crackers, and substituting fresh parsley for the rosemary.

SubstitutePrepare using sharp white cheddar cheese.

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Nutrition Information

Makes 8 servings, 2 topped crackers each.
  • Well-being Choice
  • Low Sodium
  • Good Source of Vitamin A
  • Good source of vitamin A or C

Carb Choices

1

Nutrition Notes

The sweet potato, a good source of vitamin A, makes the perfect topping for the crisp whole wheat crackers in this low-sodium snack.

Nutrition per serving:

    • Calories 120 
    • Total fat 7 g
    • Saturated fat 2 g
    • Cholesterol 10 mg
    • Sodium 125 mg
    • Carbohydrate 13 g
    • Dietary fiber 2 g
    • Total sugars 2 g
    •     Includes added sugars 0 g
    • Protein 3 g
    • Vitamin A 15 %DV
    • Vitamin C 2 %DV
    • Vitamin D 0 %DV
    • Calcium 6 %DV
    • Iron 4 %DV
    • Potassium 4 %DV
      • n/a indicates that data is not available

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