Sweet Potatoes with Pecans & Goat Cheese

Posted in Dinner, Recipes

Sweet Potato and Pecans



  • 1  1/2 lb sweet potatoes, scrubbed, unpeeled, in 1 inch coins
  • 4 tbsp olive oil, divided
  • 1/4 cup toasted pecan halves
  • 1 small shallot
  • 2 stalks celery
  • 2 tbsp flat leaf parsley
  • 1 tbsp dried cranberries
  • 2 oz firm goat cheese
  • Salt and freshly ground pepper
  • 2 tsp. red wine vinegar
  • 1/2 tsp smooth Dijon mustard

 Preheat oven to 450°. Coat a large baking sheet with olive oil, about 1—2 tbsp. Lay sweet potatoes in one layer on oiled sheet. Sprinkle with salt and pepper. Roast for 15—20 minutes. Carefully flip each piece. Sprinkle them with additional salt and pepper and return the pan to the oven for another 10 minutes, until both sides are browned. Meanwhile, prepare the salsa. Chop the pecans well, mince the shallot, chop the celery, parsley and mince the cranberries, crumble the goat cheese and stir into the mixture. For the dressing, whisk together 2 tbsp olive oil, 2 tsp red wine vinegar and 1/2 tsp Dijon mustard. Pour half over mixture. Scoop a spoonful of the salsa over each round. Pour remaining dressing over the top.