Cranberry, Pecan, Goat Cheese, Sweet Potato Bites

• Produce

  • 1/2 cup Cranberries, dried
  • 1 tsp Rosemary, Fresh

• Condiments

  • 1 Honey

• Baking & Spices

  • 1 Kosher salt and fresh ground black pepper

• Oils & Vinegars

  • 2 1/2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pecans, toasted

• Dairy

  • 4 oz Goat cheese
  • 2 tbsp Milk

• Other

  • 1 Large or 2 small sweet potatoes, scrubbed clean and sliced into 1/4 inch rounds

Found on reciperunner.com

Description

Ingredients

• 2 1/2 teaspoon extra virgin olive oil
• 1 large or 2 small sweet potatoes, scrubbed clean and sliced into 1/4 inch rounds
• 4 ounces goat cheese, room temperature
• 2 tablespoons milk, I used 1%
• 1 teaspoon finely chopped fresh rosemary
• Kosher salt and fresh ground black pepper to taste
• 1/4 cup toasted chopped pecans
• 1/2 cup dried cranberries
• Honey for drizzling

Directions

• Preaheat oven to 425 degrees.
• Spray a rimmed baking sheet with cooking oil.
• In a large bowl toss together the sweet potato slices, olive oil, salt and pepper.
• Lay the slices out on the baking sheet in a single layer, spray the tops with more cooking oil if necessary.
• Place on the middle rack in the oven and bake for 10 minutes then flip them over and bake for another 8-12 minutes or until tender.
• While the sweet potatoes bake, use a stand mixer with the whisk attachment or handheld mixer to whip the goat cheese, milk, rosemary, salt and pepper until smooth and fluffy.
• Spoon approximately 1/2 teaspoon of the goat cheese mixture onto each sweet potato round.
• Top the goat cheese with a few chopped pecans and cranberries, then drizzle with honey.
• Serve warm or at room temperature.