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Roasted Sweet Potatoes with Goat Cheese, Walnuts and Cranberries

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: dried cranberries, freshly ground pepper, gluten free, goat cheese, honey, kosher salt, olive oil, sweet potatoes, walnuts
Servings: 4 people
Author: GFchow @ gfchow.com

Ingredients

  • 2 large sweet potatoes cut into 1” pieces, peeled or unpeeled (I left unpeeled), approximately 4 cups
  • 2-3 tablespoons olive oil
  • 1 teaspoon Kosher salt divided
  • 1/2 teaspoon ground black pepper
  • 1/2 cup walnuts toasted (other nuts such as pecans, hazelnuts, etc can be used)
  • 1-2 tablespoons dried cranberries or any other dried berry you may prefer
  • 2 tablespoons goat cheese any flavor (I used truffle)
  • 1 1/2 tablespoons honey or hot honey
  • rosemary, thyme, or dill, optional (fresh is preferable but dried can work too!)

Instructions

  • Preheat oven to 425 degrees.
  • Use a damp paper towel to clean the sweet potatoes. Then cut into approximate 1” pieces. Transfer to a parchment paper or foil-lined baking sheet and season with 2-3 tablespoons olive oil and 3/4 teaspoon kosher salt and 1/2 teaspoon ground pepper each. Mix together with your hands or tongs.
  • Place baking sheet in the oven and leave potatoes undisturbed for 30 minutes. If desired, place potatoes under the broiler for 2-3 minutes for extra crispness.
  • While potatoes are cooking, toast 1/2 cup of walnuts in a 350 degree oven for 5 minutes or on the stovetop in a dry, small pan over medium heat for the same amount of time. Let cool and then rough chop the nuts. (This can be done four or so hours ahead.)
  • When potatoes come out of the oven, transfer them to a serving dish or bowl and top with walnuts (you may not need to use all of them), 1-2 tablespoons cranberries, 2 tablespoons crumbled goat cheese, 1/4 teaspoon kosher salt (if needed), and finish with a healthy drizzle of honey. Garnish with fresh herbs such as rosemary, thyme, or dill.

Notes

To make a few hours ahead, roast the sweet potatoes, set them aside and leave uncovered. Before serving, reheat the potatoes covered with foil in a 350 degree oven for 15 minutes. Then transfer the potatoes to a serving dish or platter and then add the toppings and serve.