Effortless Sweet Potato Rounds (Printable Version)
# What You'll Need:
01 -
2 big sweet potatoes, skins on.
02 -
A couple of tablespoons of olive oil.
03 -
1 tsp coarse salt.
04 -
1/2 tsp ground black pepper.
05 -
2 tsp of apple cider vinegar.
06 -
1/2 tsp of Dijon-style mustard.
07 -
1/2 tsp maple syrup or some honey.
08 -
A quarter cup of toasted pecans.
09 -
1 small-sized shallot.
10 -
Half a Granny Smith apple.
11 -
3 tbsp dried cranberries.
12 -
1 tbsp of fresh rosemary leaves.
13 -
About 2 oz goat cheese.
# Preparation Steps:
01 -
Set heat to 425°F. Prepare two trays with parchment or oil to prevent sticking.
02 -
Cut into round slices about 1/2-inch thick. Spread them on prepared trays. Coat with oil, then sprinkle salt and pepper.
03 -
Roast the first side for 15-20 minutes. Turn each slice over, then cook another 5-8 minutes or until soft.
04 -
Stir vinegar with mustard and syrup in a bowl. Chop the pecans, shallot, apple, and cranberries. Combine in dressing, then mix in rosemary and half the goat cheese.
05 -
Place topping onto each potato slice. Sprinkle the rest of the cheese on top.
# Additional Tips:
01 -
Topping mix can be made the previous day.
02 -
Roast sweet potatoes in advance, then reheat.
03 -
Choose thinner potatoes for more uniform pieces.
04 -
No peeling is needed.