Topped with goat cheese, pomegranate arils and pecans, this gluten-free appetizer is as beautiful as it is delicious.
Ingredients
- 2 large, narrow (about 3” in diameter) sweet potatoes, peeled
- 2 tablespoons avocado or olive oil
- Sea salt and freshly ground black pepper
- 1/4 cup finely chopped pecans
- 4 ounces soft goat cheese
- 1/4 cup pomegranate arils
- 2 tablespoons raw honey
- Fresh rosemary leaves and flaky sea salt, for garnish
Instructions
1. Preheat oven to 425°.
2. Slice sweet potatoes into ¼-inch thick rounds using a knife or mandoline. Place them onto a parchment lined baking sheet. Drizzle with avocado or olive oil and season with salt and pepper.
3. Bake for 40-45 minutes, flipping once about halfway through, until both sides are lightly browned and crispy on the edges. Remove from oven and let cool.
4. While sweet potatoes bake, toast pecans in a skillet over medium heat until browned (they should be one shade darker than they originally were) and fragrant, about 2 to 5 minutes.
5. Place sweet potato rounds onto serving platter. Crumble or smear goat cheese on each round, then sprinkle with a few pomegranate arils and toasted pecans.
6. Drizzle honey on top of each round. Garnish with fresh rosemary leaves and flaky sea salt. Serve warm or at room temperature.
