Sweet Potato Slices with Goat Cheese, Cranberry & Pecans

Sweet Potato Slices with Goat Cheese, Cranberry & Pecans
Ingredients
For the Sweet Potato Slices:
2 large sweet potatoes, sliced into 1/2-inch rounds (600 g)
1 1/2 tbsp extra-virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/4 tsp smoked paprika
For the Goat Cheese Topping:
5 oz soft goat cheese (140 g)
2 tbsp plain Greek yogurt
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh thyme leaves
1/4 tsp freshly ground black pepper
For the Cranberry-Pecan Topping:
1/2 cup dried cranberries (60 g)
1/2 cup pecans, toasted and roughly chopped (55 g)
2 tbsp pure maple syrup
1 tbsp fresh orange juice
1/2 tsp orange zest
Pinch of sea salt
For Garnish (optional):
Fresh thyme leaves
Orange zest
Toasted pecans
Flaky sea salt
Pomegranate arils
Directions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Arrange the sweet potato slices in a single layer. Brush with olive oil and season with salt, pepper, cinnamon, and smoked paprika.
Roast for 20–25 minutes, flipping halfway through, until tender and caramelized around the edges.
Meanwhile, whisk the goat cheese, Greek yogurt, lemon juice, lemon zest, thyme, and black pepper until smooth and creamy.
In a small bowl, combine the dried cranberries, toasted pecans, maple syrup, orange juice, orange zest, and salt. Toss until glossy and evenly coated.
Remove the sweet potato slices from the oven and let them cool for 2–3 minutes.
Spread a small spoonful of whipped goat cheese over each sweet potato slice.
Top each slice with the cranberry-pecan mixture, gently pressing it into the creamy cheese.
Arrange the finished slices on a serving platter.
Finish with fresh thyme, orange zest, toasted pecans, pomegranate arils, and flaky sea salt.
Serve warm or at room temperature.
Nutritional Info (per serving, serves 6)
Calories: 315
Protein: 8 g
Carbohydrates: 38 g
Fat: 16 g
Fiber: 5 g
Sugar: 17 g
Sodium: 310 mg