Roasted Sweet Potato Rounds - Appetizer

There are a lot of variations of this appetizer posted online -- topped, most soften, with goat cheese and any number of different things: cranberries (dried or fresh), diced apple, minced shallot, thyme, basil, candied walnuts or pecans, pumpkin seeds, pine nuts... And then drizzled with: honey, maple syrup, balsamic glaze, olive oil (mixed with a  little lemon or blood orange or cranberry or pomegrante juce) with herbs or spices like smoked paprika, thyme, rosemary, basil... You get the idea. It's pretty adaptable!

Here's the basic idea:

Ingredients
2 sweet potatoes - long and thin works best

3 T olive oil - flavor infused oils could work here!

½ t salt

¼ t pepper

½ t smoked paprika

2 t lemon zest

1 T honey (or maple syrup)

5 oz chevre (soft goat cheese)*

1/3 C dried cranberries (or other chopped fruit)

1/3 C chopped candied pecans**

2 T fresh chopped basil leaves (sage, thyme, rosemary...others could also work here)

optional: balsamic glaze

* You can buy a pre-seasoned chevre with herbs, or one pre-sweetened with honey; or you can go basic and add your own flavorings in the toppings.

** I skipped the pecans -- I have nut allergies. But if I made these again (WHEN I make these again!) I think I'd throw something else in to add a crunchy, textural element. Honey roasted peanuts would be a nut alternative I CAN have; pumpkin or sunflower seeds would work. Crumbles of crisp bacon would be delicious!

Directions

Preheat the oven to 450°.

In a small bowl combine 2 T olive oil with salt and pepper. Peel the sweet potatoes and slice into ½" thick rounds. Toss the rounds in olive oil, s&p; place them on a baking sheet in a single layer, slightly spaced apart.

Roast the sweet potatoes about 20 minutes, turning half way through, until golden and browning around the edges. While they are roasting, add remaining tablespoon of olive oil to small bowl of olive oil, s&p. Stir in smoked paprika and lemon zest (or other spice/flavorings).

Transfer sweet potato rounds to a serving platter. Top with goat cheese, cranberries, and candied nuts. Drizzle with seasoned olive oil. Sprinkle with chopped herb(s). If desired, drizzle with balsamic glaze.

Best served warm.