Perfect Blend

While flying to Shanghai, I stumbled upon this easy and quite delicious sweet potato recipe in the November issue of InStyle. Usually sweet potato is a seasonal vegetable used to create a sweeter side during Thanksgiving, but I enjoyed the unique and sophisticated twist brought to this dish by the goat cheese and pecans. I tailored the recipe to fit two people and to match our specific taste.

Must have : 

 1 sweet potato

 1/4 toasted pecans, chopped

 1/3 large shallot, minced

 1 stalk of celery, chopped

 3 sprigs parsley, chopped

 1 oz. goat cheese, crumbled

 2 tsp red wine vinegar

 2 tbsp olive oil

 1/2 tsp smooth Dijon mustard

To Do :

1. Preheat oven to 450° F. Coat baking sheet with generous amount of olive oil. Lay 1/3 in. sweet potato coins on one side. Sprinkle salt + pepper.

2. Roast without disturbing, for 17 minutes. Carefully flip each piece; the undersides should be blistery, dark, and a bit puffy. They should release from the pan easily. Sprinkle other side with salt + pepper and return to the oven for 10 minutes, until the undersides match the top.

3. Take this time to prepare the salad portion. In a large bowl, combine pecans, shallots, celery, parsley, and goat cheese. In a smaller bowl, whisk together olive oil, red wine vinegar, and mustard. Poor this dressing in the large bowl and mix together.

4. When potatos are finished, arrange on a serving platter and scoop a spoonful of salad over each round sweet potato coin.

5. Enjoy immediately!

One Response to Perfect Blend

  1. Olivia says:

    OMG this sounds amazing; I absolutely am obsessed with goat cheese. I think it would be super tasty with blue cheese, too!

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