Thursday, December 30, 2010

Recipe: Roasted Sweet Potatoes with Goat Cheese and Pecans

These roasted sweet potato discs come out of the oven crisp on the outside and fluffy and tender on the inside. The dressing and goat cheese cut the sweetness of the potatoes while the celery and pecan enhance the texture with a satisfying crunch. Leave any unused potatoes undressed. If warmed up in the oven, their original crispy crusts return and you have leftovers much fancier than typical reheated fare.
topped sweet potato rounds alongside red pepper soup
Roasted sweet potatoes with goat cheese and pecans
25 minutes, serves 3-4 as a side
Adapted from Smitten Kitchen
  • 2 large sweet potatoes (weighing around 1 lb. each)
  • 1 tbsp olive oil, plus a bit more for brushing
  • 1 tsp. red wine vinegar
  • 1/2 tsp. dijon mustard
  • 1/4 cup chopped pecans
  • 2 stalks celery
  • 2 oz. goat cheese
1.   Preheat oven to 450 degrees.
2.   Rinse and scrub sweet potatoes and slice into 1″ discs.
3.   Line a baking sheet with foil and coat with cooking spray. Brush both sides of the sweet potato discs with olive oil and lay on the foil.
4.   Sprinkle the discs with kosher salt and fresh ground pepper and place in the oven for 15 minutes.
5.   While the potatoes are roasting, whisk together the olive oil, red wine vinegar and dijon mustard to make a dressing.
6.   Finely chop the celery stalks and add the celery and the pecans to the dressing. Crumble the goat cheese and set aside.
7.   Remove the potatoes from the oven and flip them. The tops should be browned and slightly puffy. Sprinkle with a bit more salt and pepper and return to the oven for an additional 10 minutes.
8.   Remove potatoes from the oven and transfer to a plate. Top with the celery/pecan mixture and goat cheese.

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