Oh Deb, you’ve done it again! Over at Smitten Kitchen there is a lovely idea for using the season’s wonderful sweet potatoes, but you can read it here:)
1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (optional)
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard
Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let them cook longer. Sprinkle with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
Meanwhile, prepare the salsa-salad topping. Chop pecans well, mince shallot finely, chop celery and parsley, mince cranberries if using them. Crumble the goat cheese. If you got a goat cheese that is too soft for mixing in, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad fixings.
When sweet potatoes are done, lay them on a serving platter. Scoop a spoonful of the salsa-salad over each round. Pour remaining salad dressing over top, to taste. Eat immediately.