Tender sweet potato slices roasted and topped with cheese, cranberries, pecans, and honey.
# What you'll need:
→ Vegetables
01 - 2 large sweet potatoes, scrubbed and sliced into 1/2-inch rounds
→ Toppings
02 - 2 oz creamy goat cheese, softened
03 - 1/4 cup dried cranberries, roughly chopped
04 - 1/4 cup pecans, toasted and chopped
05 - 2 tablespoons honey
06 - 1 tablespoon fresh rosemary, finely chopped (optional)
07 - 1 tablespoon olive oil
08 - Salt and freshly cracked black pepper, to taste
# Method:
01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Arrange sweet potato slices in a single layer on the baking sheet. Brush both sides with olive oil and season with salt and pepper.
03 - Roast for 20 to 25 minutes, flipping halfway through, until tender and lightly golden.
04 - Transfer roasted rounds to a serving platter and spread a small dollop of goat cheese on each piece.
05 - Sprinkle dried cranberries, toasted pecans, and rosemary over the cheese-topped rounds.
06 - Drizzle honey evenly across the rounds and serve warm or at room temperature.
