Roasted Sweet Potatoes with Pecans, Celery, dried Cranberries & Goat Cheese

Adapted from Smitten Kitchen

Thank you Smitten Kitchen for sharing your recipe with me.  I made it for work on Thanksgiving Day and it was a hit!  I wanted to keep the dish simple - so I did not feel that there was a need to add the dressing (red wine vinegar, dijon mustard, olive oil) which was from your original recipe.

Ingredients:

• 2-3 sweet potatoes (scrubbed, unpeeled, in 1-inch coins)
• 2 Tbsp Extra Virgin Olive Oil
• 1/4 cup toasted pecans (bought from trader joes - already toasted)
• 1 small shallot; minced
• 3 stalks celery, chopped
• 2 Tbsp flat-leaf parsley, chopped
• 1 Tbsp dried cranberries
• 2 ounces of firm goat cheese
• Salt and ground black pepper

Method:

1. Preheat Oven to 450 degrees.  
2. Coat a large baking sheet with the olive oil.  Lay sweet potatoes in one layer on the oiled sheet.  Sprinkle with salt and pepper.  
3. Roast for 15-20 minutes.  Flip each piece carefully and sprinkle with additional salt and pepper.  Return pan to oven for another 10 minutes.
4. Prepare the topping:  Mix Pecans, shallot, celery and parsley with cranberries
5. Once the sweet potatoes are done, add a spoonful of the topping over each coin.  Sprinkle goat cheese on top and Enjoy!