Sweet Potato with Nuts and Cheese
Description
This original appetizer with a sweet and spicy flavor will earn a worthy place on the holiday menu.
Instructions
- 1
Step 1
1. Preheat the oven to 230°C. Cut the sweet potato into thick slices. Generously grease a large baking sheet with olive oil, about 1–2 tablespoons. Arrange the sweet potato in a single layer on the greased baking sheet. Season with salt and ground black pepper. Bake for 15–20 minutes. Carefully inspect each piece: the bottom should be piping hot, dark, slightly charred, and release from the baking sheet effortlessly. If not, bake the potatoes a little longer. Season again with salt and freshly ground black pepper and return the potatoes to the oven for another 10 minutes.
- 2
Step 2
2. Meanwhile, prepare the salad. Chop the pecans, shallot, celery, parsley, and cranberries (or cherries), if you are using them.
- 3
Step 3
3. Cut the goat cheese. If your goat cheese is too soft to mix in, set it aside to sprinkle on top later. If it is firm enough, mix it into the vegetable mixture.
- 4
Step 4
4. In a small bowl, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar, and 1/2 teaspoon mustard. Pour half of the sauce over the salad. Place the sweet potato on a serving plate and spoon the salad on top. Drizzle the remaining sauce over the salad. Serve immediately.