These Truffle-Infused Christmas Deviled Eggs, elevated with white truffle flavored extra virgin olive oil, offer a delightful and upscale touch to your festive celebrations.

Looking for a quick-and-easy flavor-packed appetizer or snack? This recipe features a delicious combination of fresh strawberries, tangy balsamic vinegar and creamy ricotta served on toasted bread. The perfect mix of sweet and savory!

Preheat oven to 250 degrees

Rinse and dry your sweet potatoes and slice them as thin as possible.

Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt.

Wash Potatoes well under cold running water and scrub till very clean.

Place potatoes in a pot, cover with cold water, add 1 Tbsp Coarse Salt, and cook on high heat till the water comes to a vigorous boil.

Reduce heat to a low- medium, and continue to cook gently till potatoes are fork tender, about 20-25 minutes depending on size of potatoes. To check for doneness insert potato center with a sharp knife.