Sweet Potato with Nuts and Cheese

by Editorial Staff

Recipe for baked sweet potatoes with pecans, onions, celery, parsley, cranberries and mustard.

Cook: 40 mins

Servings: 2

Ingredients

  • Sweet potato – 650 Grams
  • Olive oil – 4 tbsp
  • Toasted Pecans – 1/4 Cup
  • Small shallots – 1 Piece
  • Celery stalk – 2 Pieces
  • Parsley – 2 tbsp
  • Dried cranberries or cherries – 1 tablespoon. spoon (optional)
  • Goat cheese – 60 Grams
  • Salt and freshly ground black pepper – To taste
  • Red Wine Vinegar – 2 Teaspoons
  • Mustard – 1/2 Teaspoon

Directions

  1. Preheat the oven to 230 degrees. Cut the sweet potatoes into thick slices. Grease a large baking sheet well with olive oil, about 1 to 2 tablespoons. Place sweet potatoes in one layer on a greased baking sheet. Sprinkle with salt and ground black pepper. Bake for 15-20 minutes. Carefully inspect each piece: the bottom surface should be hot, dark, slightly charred and peel off the baking sheet without any effort. If not, bake the potatoes a little longer. Sprinkle with extra salt and freshly ground black pepper and return the potatoes to the oven for another 10 minutes.
  2. Meanwhile, prepare the salad. Chop pecans, shallots, celery, parsley, and cranberries (or cherries) if using.
  3. Slice the goat cheese. If your goat cheese is too soft to mix, set it aside to sprinkle on top later. If it is firm enough, stir it into the vegetable mixture.
  4. In a small bowl, whisk together 2 tablespoons of olive oil, 2 teaspoons of red wine vinegar, 1/2 teaspoon of mustard. Pour half of the sauce over the salad. Place the sweet potatoes on a serving platter and spoon over the salad. Pour the remaining sauce over the salad. Serve immediately.
Bon appetit!

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