1 LARGE sweet potato
1 package Sundried Tomato and Basil OR Garlic and Fine Herbs Cashew Cheese
Fresh chives minced
Slice your sweet potato in 1/4 inch rounds. Use a cookie cutter to cut into shapes (this is why you need it to be LARGE!). Fry your sweet potato in olive oil on medium heat until softened and browned slightly on both sides. Remove from heat and drain on paper towel.
Place a scoop of Zengarry cashew cheese on each sweet potato snowflake using a mini ice cream scoop. Garnish with fresh chopped chives or an herb of your choice.