Recipes
Sweet Potatoes
- 3 medium, washed and cut into 1/2-inch rounds (skin on) sweet potato
- olive oil, for brushing
- salt, to taste
- black pepper, to taste
Spiced Pumpkin Seeds
- 1 cup raw (pepitas) pumpkin seed
- 2 teaspoon fresh lime juice
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.125 teaspoon cayenne pepper
Goat Cheese & Assembly
- 300 gram herbed goat cheese, room temperature
Preheat and Prepare: Preheat oven to 400°F. Lightly spray a baking sheet with cooking spray.
Roast the Sweet Potatoes: Brush the sweet potato rounds (3) on both sides with olive oil. Season with salt and black pepper to taste. Arrange in a single layer on the prepared baking sheet. Roast on the middle rack for , turning halfway through, until tender in the center and golden brown. Remove from the oven and set aside to cool slightly.
Lower Oven Temp: Turn the oven down to 350°F.
Season the Seeds: In a bowl, toss the pumpkin seeds (1 cup), lime juice (2 teaspoons), chili powder (1 teaspoon), salt (1/2 teaspoon), and cayenne pepper (1/8 teaspoon) until the seeds are evenly coated.
Toast the Seeds: Pour the pumpkin seeds onto a separate baking sheet. Bake in the oven for about until toasted and fragrant.
Mash the Goat Cheese: While the seeds are toasting, add the room temperature herbed goat cheese (300 grams) to a bowl and mash and stir until soft and spreadable.
Assemble and Serve: Place the roasted sweet potato rounds on a serving platter. Top each round with a dollop of mashed goat cheese followed by a sprinkle of spiced pumpkin seeds. Serve warm or at room temperature.