Sweet Potato Rounds with Goat Cheese, Cranberry, and Pecans
Ingredients
The sweet potato rounds
-
2
large
sweet potatoes
-
2
tablespoons
extra-virgin olive oil
-
1
teaspoon
kosher salt
-
½
teaspoon
black pepper
The topping
-
2
teaspoons
apple cider vinegar
-
½
teaspoon
Dijon mustard
-
½
teaspoon
pure maple syrup or honey
-
¼
cup
toasted pecan halves
-
1
small
shallot
-
½
small
Granny Smith apple
-
3
tablespoons
reduced-sugar dried cranberries
-
1
tablespoon
chopped fresh rosemary
-
2
ounces
firm goat cheese
Instructions
- Preheat the oven to 425°F and prepare two baking sheets with foil and olive oil.
- Slice the sweet potatoes into ½-inch thick coins and arrange them on the baking sheets.
- Brush the tops of the sweet potato slices with olive oil and sprinkle with salt and pepper.
- Bake the sweet potatoes for 15 to 20 minutes, flipping halfway through, until golden brown.
- While the potatoes bake, whisk together vinegar, Dijon, and maple syrup in a bowl.
- Chop the pecans, shallot, apple, and cranberries, then mix with the dressing and rosemary.
- Fold in half of the goat cheese into the mixture.
- Once the sweet potatoes are done, let them cool slightly, then top with the pecan mixture and remaining goat cheese.
Nutrition Facts (estimated)
Servings
24 bites
Calories
59
Total fat
3g
Total carbohydrates
8g
Total protein
1g
Sodium
74mg
Cholesterol
1mg
You might also like