The hectic pace of the holiday season makes it tempting to resort to ready-made appetizers as a last-minute entertaining solution.

But before you pop those frozen hors d’oeuvres in the oven, check the labels. Common prepared appetizers such as mini quiches can have almost 200 calories and 18 grams of fat per serving. A single mini crispy spring roll can pack 160 calories and 14 grams of fat.

While it’s true that these heat-and-serve nibbles are easy to prepare, it is possible to make appetizers that are just as appealing and a lot healthier without spending hours in the kitchen.

One easy option is to make mini antipasto kebabs by threading cherry tomatoes, olives, marinated mushrooms and bocconcini (small balls of mozzarella cheese) onto long wooden sandwich picks or skewers. If you like, you can separate each item with a fresh basil leaf.

Long, crunchy endive leaves are perfect for topping with a dab of low fat shrimp or crab spread, or perhaps a smear of goat cheese sprinkled with chopped, toasted walnuts.

Crackers are the traditional vehicle for many hors d’oeuvres, but there are many creative and healthy alternatives. For instance, a dried apricot can be topped with some blue cheese or goat cheese and sprinkled with chopped nuts to make a healthful canape.

Slices of fresh cucumber or radish can be topped with finely chopped smoked salmon, American whitefish caviar or a blend of chopped avocado and shrimp.

This recipe uses lightly roasted slices of healthy sweet potato as a bed for a spoonful of curried low-fat chicken salad topped with toasted sliced almonds. This healthy appetizer has only 30 calories and less than half a gram of fat per piece.

You can make the chicken salad and toast the almonds up to two days ahead; keep the salad covered, in the refrigerator. The sweet potato slices can be baked up to four hours ahead and the hors d’oeuvres can be assembled shortly before your guests arrive.

Roasted sweet potato slices with curried chicken salad

Start to finish: 30 minutes (15 minutes active)

Servings: 36

2 tablespoons sliced almonds

2 long, narrow sweet potatoes, peeled and cut into slices 1⁄3 inch thick

Salt and ground black pepper, to taste

1 cup chopped or shredded cooked chicken breast

1⁄2 cup chopped scallions, greens only

1⁄4 cup light mayonnaise

2 tablespoons plain nonfat yogurt

1 teaspoon curry powder

1⁄2 teaspoon cumin

1⁄8 to 1⁄4 teaspoon cayenne pepper, to taste

1 teaspoon lemon juice

Preheat oven to 425 degrees.

Spread the almonds out on a rimmed baking sheet. Bake until browned and fragrant, about 3 minutes. (Watch carefully to avoid burning). Transfer to a plate to cool.

Lightly oil the baking sheet or line it with nonstick foil. Arrange the sweet potato slices in a single layer on the sheet and season with salt and pepper. Bake until tender and lightly browned, 10 to 15 minutes.

Meanwhile, in a medium bowl, combine the chicken, scallions, mayonnaise, yogurt, curry powder, cumin, cayenne and lemon juice. Toss well, then season with salt and pepper.

Arrange the sweet potato slices on a serving platter. Top each with a teaspoon of the chicken salad. Garnish with the toasted almonds.

Nutrition information per serving (values are rounded to the nearest whole number): 30 calories; 4 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 1 mg cholesterol; 6 g carbohydrate; 1 g protein; 1 g fiber; 96 mg sodium.