SWEET POTATO ROUNDS WITH GOAT CHEESE
The perfect healthy appetizer is these easy and tasty sweet potatoes with goat cheese that are finished with a drizzle of balsamic vinegar and honey.
Provided by Ryan Beck
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to 450°F. In a small bowl, combine olive oil, sea salt and paprika. In large bowl toss the cut sweet potatoes with the paprika mixture, making sure everything is coated.
- Line large baking sheet with parchment paper and place the sweet potatoes in even layer. Bake the sweet potatoes for 8 to 10 minutes on each side. (20 minutes total)
- Transfer to a serving plate and top each with some goat cheese, walnuts and cranberries. Spoon a little honey and drizzle of balsamic glaze over each.
Nutrition Facts : ServingSize 1 round, Calories 75 kcal, Carbohydrate 7 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 108 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 3 g
ROASTED SQUASH AND SWEET POTATOES WITH GOAT CHEESE
This is one of my favorite recipes for roasted vegetables - sweet potatoes and butternut squash taste great together. Use about the same amount for each. You will see, adding the goat cheese and the honey turns this simple dish into a gourmet experience.
Provided by Marianne
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper.
- Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet.
- Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese. Bake until cooked through and lightly browned, about 10 minutes more. Sprinkle with parsley and serve.
Nutrition Facts : Calories 593 calories, Carbohydrate 81.4 g, Cholesterol 44.8 mg, Fat 24.1 g, Fiber 12 g, Protein 18.4 g, SaturatedFat 12.7 g, Sodium 467.5 mg, Sugar 20.9 g
WARM GOAT CHEESE SANDWICHES
Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.
Provided by Alesa
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
- Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 25.3 g, Cholesterol 38 mg, Fat 25.5 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 11.2 g, Sodium 793.7 mg, Sugar 5.1 g
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SWEET POTATO ROUNDS WITH GOAT CHEESE CRANBERRY AND PECANS
From wellplated.com
5/5 (5)Total Time 35 minsCategory AppetizerCalories 59 per serving
- Place baking racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees F. Line two rimmed baking sheets with foil. Brush the sheets with 1/2 tablespoon olive oil each. With a very sharp knife, slice the sweet potatoes into 1/2-inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush the tops with the remaining 1 tablespoon olive oil. Sprinkle with salt and black pepper. Bake for 15 to 20 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Remove the pans from the oven, flip the slices over, then roast for an additional 5 to 8 minutes, until tender.
- While the potatoes bake, in the bottom of a small mixing bowl, whisk together the vinegar, Dijon, and maple syrup. Finely chop the pecans, shallot (you should have about 1/4 cup), apple (no need to peel; you will have about 1/3 cup), and cranberries. Add them to the bowl with the dressing and sprinkle with the rosemary. With a rubber spatula, toss to coat with the dressing, scraping the spatula along the bottom of the bowl so that the ingredients are well moistened. Fold in half of the goat cheese.
- When the sweet potatoes are finished, let them cool slightly, then transfer them to a serving plate. Top with the pecan mixture, then sprinkle with the remaining goat cheese. Enjoy immediately.
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- Preheat the oven to 275° and brush a large baking dish with 2 tablespoons of the melted butter. In a medium saucepan, combine the milk, cream, honey and garlic and bring just to a simmer. Remove from the heat. Whisk in the goat cheese and season generously with salt and pepper.
- Line the bottom of the baking dish with a slightly overlapping layer of sweet potatoes. Top with 1/4 cup of the goat cheese cream and spread evenly. Repeat the layering with the remaining sweet potatoes and cream, pouring any excess cream on top; you should have about 5 layers.
- In a small bowl, combine the bread crumbs with the remaining 2 tablespoons of melted butter and scatter over the sweet potatoes. Cover the casserole with a sheet of buttered foil and bake for 1 hour. Remove the foil and bake for 1 hour longer, until the sweet potatoes are tender and the top is golden. Let stand for 15 minutes before serving.
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