Ingredients:

  • 2 medium Sweet Potatoes (approx. 700g total), washed, scrubbed, and peeled (optional)
  • 2 Tbsp Olive Oil (30 ml)
  • ½ tsp Sea Salt (3 g), plus ¼ tsp for topping
  • ¼ tsp Black Pepper (1 g)
  • 100g Goat Cheese (4 oz / 115g), soft log/chèvre, cold and chunked
  • ½ cup Pecans (55g), roughly chopped and lightly toasted
  • ½ cup Dried Cranberries (70g), roughly chopped
  • 2 Tbsp Maple Syrup (30 ml), plus extra for drizzling
  • 1 tsp Fresh Thyme Leaves

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Slice the sweet potatoes into uniform rounds, approximately ½ inch (1 cm) thick. Uniform thickness is crucial for even cooking.
  3. In a large mixing bowl, toss the potato rounds with olive oil, ½ tsp salt, and ¼ tsp pepper until fully coated.
  4. Arrange the seasoned rounds in a single layer on the prepared baking sheet, ensuring they are not touching. Bake for 25–30 minutes, turning once halfway through, until tender and lightly golden brown around the edges.
  5. Remove the potatoes from the oven and allow them to cool on the tray for at least 10 minutes (essential for assembly).
  6. If pecans are not pre-toasted, briefly toast them in a dry pan over medium heat for 3–4 minutes until fragrant. Set aside to cool, then roughly chop.
  7. In a medium mixing bowl, combine the chunks of cold goat cheese, toasted pecans, dried cranberries, 2 Tbsp of maple syrup, thyme leaves, and the remaining ¼ tsp of salt.
  8. Using a fork or spatula, gently combine the topping ingredients until you have a rustic, slightly crumbly mixture (avoid overmixing into a paste).
  9. Once the sweet potato rounds are cool enough to handle, spoon a generous amount (about 1 to 1 ½ teaspoons) of the goat cheese mixture onto the centre of each round.
  10. Arrange the bites attractively on a platter. Finish with a very light drizzle of extra maple syrup or balsamic glaze just before serving. Serve warm or at room temperature.