Cinnamon rubbed sweet potatoes topped with pink peppercorn & sage goat cheese
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Ingredients
  • 1 sweet potato washed and cut into ¼" rounds
  • Oilve oil
  • Ground cinnamon
  • sage goat cheese
  • 4oz of plain goat cheese
  • 2-3 fresh sage leaves, finely chopped
  • ½ teaspoon pink peppercorns, crushed
  • pinch of salt
  • for serving
  • pecans, chopped
  • dried cranberries, chopped
  • fresh sage, minced
Instructions
  1. Preheat oven to 400.
  2. In a small bowl combine olive oil and cinnamon with the sweet potato rounds. Make sure all of the rounds are evenly coated with oil and cinnamon. I rubbed them by hand to ensure an even coat.
  3. Lay rounds on a cookie sheet, in one layer, and bake in oven for 20 minutes. Flip rounds and bake for another 10-15 minutes. Watch them closely, as you don't want them to burn.
  4. While you are roasting the sweet potatoes, combine the goat cheese, sage, pink peppercorns and salt in a small bowl. Mix until combined. I let the bowl sit on my stove to help warm it up.
  5. Once the rounds are done, take them out of the oven, and top with a small spoonful of the goat cheese mixture. Place the rounds back in the oven for a few minutes. Remove from oven and top with chopped pecans, cranberries and sage.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/10/26/thanksgiving-blend/