Description
About twenty-four roasted sweet potato rounds, three per appetizer portion.
Ingredients
Scale
- 2 potatoes Medium sweet potatoes, scrubbed
- 2 tablespoons Olive oil
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 4 ounces Soft goat cheese
- 2 tablespoons Honey
- 1 teaspoon Fresh thyme leaves
- 1/4 cup Toasted pecans, finely chopped
Instructions
- Heat oven to 425°F and line a large rimmed baking sheet. Scrub two medium sweet potatoes, then cut crosswise into approximately twenty-four half-inch rounds of similar thickness.
- Toss slices with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in one layer and roast approximately 25–30 minutes, flipping around halfway, until fork-tender with lightly browned edges.
- Cool on the tray five minutes so soft goat cheese does not immediately melt away. Divide 4 oz goat cheese among the rounds, about half a teaspoon to a teaspoon each, depending on actual yield.
- Drizzle the assembled platter with 2 tbsp honey and scatter 1 tsp fresh thyme leaves and 1/4 cup chopped toasted pecans. Serve eight provisional portions of three rounds. Verify potato diameter, count and topping balance in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: roughly 25–30-minute roast, five-minute cooling before topping; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizers
Nutrition
- Serving Size: Approximately three topped rounds