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 :
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.