Sweet Potato Rounds (Print Version)

# Ingredients:

01 - 2 big unpeeled sweet potatoes.
02 - 2 tbsp olive oil.
03 - 1 tsp salt, preferably kosher.
04 - 1/2 tsp ground black pepper.
05 - 2 tsp of apple cider vinegar.
06 - 1/2 tsp Dijon-style mustard.
07 - 1/2 tsp honey or maple syrup, as you prefer.
08 - 1/4 cup of pecans—you'll want them toasted.
09 - 1 small shallot for some extra flavor.
10 - 1/2 of a Granny Smith apple.
11 - 3 tbsp dried cranberries.
12 - 1 tbsp fresh rosemary, chopped fine.
13 - 2 oz of goat cheese.

# Instructions:

01 - Set oven to 425°F. Prep two pans with oil and line them.
02 - Cut into 1/2-inch thick slices. Spread on trays. Coat lightly with oil, add pepper and salt.
03 - Bake for 15-20 mins, flip, then go for another 5-8 mins until soft.
04 - Whisk together vinegar, mustard, sweetener. Chop up pecans, shallot, cranberries, apple, and rosemary. Toss in half of the goat cheese.
05 - Put topping on potato slices. Crumble the goat cheese left over on top.

# Notes:

01 - You can make the topping a day before.
02 - Potatoes can be baked in advance and heated later.
03 - Choose thinner potatoes so the slices are all about the same size.
04 - No peeling required.

Back