Tender roasted sweet potatoes topped with creamy cheese, cranberries, and pecans for a festive touch.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Arrange sweet potato rounds in a single layer on the prepared baking sheet. Brush both sides with olive oil and season evenly with salt and freshly ground black pepper.
03 - Roast for 20 to 25 minutes, flipping halfway through, until the slices are tender and lightly golden.
04 - Transfer roasted rounds to a serving platter. Spread a small dollop of softened goat cheese on each slice.
05 - Sprinkle dried cranberries, toasted pecans, and chopped rosemary over the cheese-topped rounds.
06 - Drizzle honey over the assembled rounds. Serve warm or at room temperature.
