Sweet Potato Rounds (Print Version)

# Ingredients:

01 - 2 large sweet potatoes, unpeeled.
02 - 2 tablespoons olive oil.
03 - 1 teaspoon kosher salt.
04 - 1/2 teaspoon black pepper.
05 - 2 teaspoons apple cider vinegar.
06 - 1/2 teaspoon Dijon mustard.
07 - 1/2 teaspoon maple syrup or honey.
08 - 1/4 cup pecans, toasted.
09 - 1 small shallot.
10 - 1/2 Granny Smith apple.
11 - 3 tablespoons dried cranberries.
12 - 1 tablespoon fresh rosemary.
13 - 2 ounces goat cheese.

# Instructions:

01 - Heat to 425°F. Line two baking sheets. Oil sheets.
02 - Cut into 1/2-inch rounds. Arrange on sheets. Brush with oil. Season with salt and pepper.
03 - 15-20 minutes first side. Flip. 5-8 minutes second side. Until tender.
04 - Mix vinegar, mustard, maple syrup. Chop pecans, shallot, apple, cranberries. Add to dressing with rosemary. Mix in half the goat cheese.
05 - Top potato rounds with mixture. Sprinkle remaining cheese.

# Notes:

01 - Can prep topping day ahead.
02 - Sweet potatoes can be roasted ahead and rewarmed.
03 - Use narrow potatoes for consistent sizes.
04 - No need to peel.

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