Sweet Potato Bites (Print Version)
# Ingredients:
01 -
Two big sweet potatoes, skin on.
02 -
A couple tablespoons of olive oil.
03 -
A teaspoon of kosher salt.
04 -
Half a teaspoon of ground black pepper.
05 -
Two spoons of apple cider vinegar.
06 -
Half a teaspoon Dijon mustard.
07 -
Half a teaspoon honey or maple syrup.
08 -
A small handful of toasted pecans.
09 -
One small shallot.
10 -
Half a Granny Smith apple.
11 -
Three tablespoons dried cranberries.
12 -
One tablespoon of fresh rosemary.
13 -
Some goat cheese, about 2 ounces.
# Instructions:
01 -
Set oven to 425°F. Put parchment paper on two trays. Lightly oil them.
02 -
Cut them into 1/2-inch thick circles. Lay them on trays. Brush oil on top. Sprinkle with salt and pepper.
03 -
Bake for 15-20 minutes. Flip them. Then, roast another 5-8 minutes, until soft.
04 -
Whisk vinegar, mustard, and syrup. Dice pecans, shallot, apple, cranberries. Stir into dressing with rosemary. Crumble in half the goat cheese.
05 -
Pile the topping on potato slices. Sprinkle the rest of the cheese over them.
# Notes:
01 -
Make the topping a day early, if needed.
02 -
You can roast the potatoes ahead of time and reheat later.
03 -
Pick small, skinny sweet potatoes for even slices.
04 -
Don’t bother peeling the potatoes.