Cranberry Sweet Potato Rounds
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Ingredients
- 2 sweet potatoes, peeled and cut into ½-inch thick rounds
- 2 Tablespoons olive oil
- ¼- ½ teaspoon fresh orange zest
- 1 teaspoon kosher salt
- ¼ - ½ teaspoon pepper
- 5 ounces goat cheese
- ⅓ cup candied pecans
- ¼ cup Stonewall Kitchen New England Cranberry Relish, Cranberry Horseradish Sauce or, Apple Cranberry Chutney
- 3 Tablespoons Wildflower Honey
- 1 Tablespoon balsamic vinegar
- Basil or parsley for garnish
Directions
All the flavors of Thanksgiving in one bite!
- Preheat oven to 425° F.
- In a bowl, combine the sweet potatoes, olive oil, orange zest, and salt and pepper. Toss to evenly coat the sweet potato rounds. Place them on a large rimmed baking sheet without touching each other.
- Bake the sweet potatoes 10-15 minutes, turning them over halfway through the cook time, until they are golden.
- Transfer to a serving tray and top each round with goat cheese, pecans, and one of the cranberry spreads.
- Combine the honey and balsamic vinegar. Drizzle over the tops of the rounds and garnish with basil. Serve immediately.
