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
ground 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 season with salt and pepper.
- Bake for 15-20 minutes, flipping halfway, until golden brown.
- While baking, whisk together vinegar, Dijon, and maple syrup in a bowl.
- Chop the pecans, shallot, apple, and cranberries, and mix them into the bowl with the dressing along with rosemary and half of the goat cheese.
- Once the sweet potatoes are done, let them cool slightly, then top with the pecan mixture and sprinkle with 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