Sweet Potato Rounds with Pecans and Goat Cheese

Adapted via Smitten Kitchen
Serves: 5 to 6

♦ 4 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
♦ olive oil
♦ 2/3 cup toasted and cooled pecan halves, finely chopped
♦ 2 small shallot, minced
♦ 1/2 cup flat-leaf parsley, minced
♦ 4 tbsp dried cranberries or cherries
♦ 1/3 cup goat cheese, crumbled
♦ salt and freshly ground black pepper
♦ 1 tbsp red wine vinegar
♦ 3 tsp smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Place the pecans, parsley, shallots, dried cranberries (or cherries) into a bowl and stir to combine. If you bought soft goat cheese, set it aside to sprinkle on top at the end. If it’s firmer, stir it into the mixture. In a small dish, whisk together 4 tablespoons of olive oil with the red wine vinegar and dijon. Pour half over salad.

When the sweet potatoes are done, arrange on a serving platter. Scoop a spoonful of the pecan mixture over each round, and pour remaining salad dressing over top, to taste. Eat immediately.

To read more about this dish and my musical pairing, click HERE.

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