In keeping with my love of roasted sweet potatoes, the other day I made this snack on a whim when I wanted something semi-healthy but filling. Here, roasted sweet potatoes get a very light sprinkling of brown sugar and salt, and afterwards are topped with goat cheese and toasted pecans.
I can’t believe how much more I prefer toasted pecans (or almonds, or walnuts…) to their raw counterparts. They just come alive when they’re toasted, and they crunch up and release more nutty flavor. So it’s definitely important to take that extra step to toast them (and it can be done extremely easily in the microwave, if you want to cheat like I do).
Roasted Sweet Potato Stacks with Toasted Pecans and Chevre
2 sweet potatoes
1-2 tablespoons brown sugar
1/2 teaspoon salt
olive oil spray or drizzle
about 15 pecans
a few dollops of chevre or any soft cheese
Preheat your oven to 400 degrees. Wash sweet potatoes and slice into thin rounds, about 1/4 inch thick each. Place onto baking sheet lined with silicone baking mat or parchment. Sprinkle each slice with a bit of brown sugar until all slices have a bit. Sprinkle salt onto all of the pieces and spray or drizzle all pieces with a bit of olive oil. Bake for 15-20 minutes or until sweet potatoes are soft and easy to poke with a fork.
Meanwhile, toast the pecans: either warm them on medium heat in a saucepan until fragrant or, cheat, and toast them in the microwave. I placed mine in a small ramekin, microwaved for 30 seconds, stirred them up, and then microwaved for 30 more seconds. They will be hot when removed from the oven. Let them cool a bit and then give them a rough chop.
When sweet potatoes are finished, either just place them on a plate or stack them and then cover them with your desired amount of pecans and dollops of goat cheese. They are also good if you put a bit of pecan and goat cheese in between each slice and then eat the stack. Sprinkle them with a bit more salt to taste if you’d like.