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2sweet potatoes,scrubbed clean, peeled (optional), and sliced into 1⁄4-inch rounds
1½ teaspoonskosher salt, plus a pinch,divided
¼ teaspoonground black pepper, plus a pinch,divided
4ouncesgoat cheese,room temperature
1 teaspoonfresh finely chopped chopped parsley
1teaspoonfresh finely chopped rosemary or sage
6tablespoonsbutter
⅓ cupmaple syrup or honey
2tablespoonstoasted chopped hazelnuts or pecans
2tablespoonspomegranate seeds
flaky salt,for topping
Instructions
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and brush with 1 tableespoon olive oil.
In a large bowl toss together the sweet potato slices, 2 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon pepper. Lay the slices out on the prepared baking sheet in a single layer. Transfer to the oven and bake for 10 minutes then flip them over and bake for another 8-12 minutes or until tender. Remove from oven and allow to cool slightly.
In a large bowl, combine goat cheese, olive oil, parsley, rosemary or sage, ½ teaspoon salt, and a pinch of black pepper until smooth and fluffy.
In a small saucepan over medium heat, add butter. Allow the butter to lightly brown, about 6-7 minutes (you can smell the toasted aroma when ready). Remove from heat and let cool for 8-10 minutes. Add maple syrup to the brown butter and a pinch of salt, stir to combine.
Spoon approximately 1⁄2 teaspoon of the goat cheese mixture onto each sweet potato round. Drizzle with maple butter, and top with chopped nuts and pomegranate seeds. Season with flaky salt, if desired. Serve warm or at room temperature.
