These sweet potato bites are roasted in the oven and topped with a honey goat cheese, pomegranates and pecans. They’re sweet and savory and seasoned with rosemary and cinnamon.

Ingredients

• 2-3 medium sweet potatoes peeled and cut into 1/4 inch rounds

• 2 tablespoons olive oil

• 1/2 teaspoon sea salt

• 4 oz goat cheese softened

• 1 tablespoon almond milk or regular milk

• 1 tablespoon honey plus more for drizzling

• 1 teaspoons fresh rosemary chopped

• 1/4 cup chopped candied pecans or regular

• 1/4 cup pomegranate seeds could also use chopped dried cranberries

  Directions

1. Preheat oven to 400°F and set aside a large baking sheet. Remove the goat cheese from the fridge to soften.

2. Cut the sweet potatoes into 1/4 – 1/2 inch round slices and place them in a large bowl. Drizzle them with olive oil and sprinkle with salt. Use your hands to gently toss them to coat both sides. Arrange them evenly on the prepared baking sheet. You may need two.

3. Bake in the preheated oven for 25-30, turning half way through. They should be soft and fork-tender. When the sweet potatoes are done, allow them cool on the baking sheet for 20 minutes.

4. While the sweet potatoes are cooling, make the honey goat cheese. Place the goat cheese and almond milk in a medium bowl and use a whisk to combine the two and thin out the goat cheese to a creamier and smoother texture. Add the honey and chopped rosemary and stir again to combine.

5. Top the sweet potato bites with 1 teaspoon of goat cheese then sprinkle with chopped pecans and pomegranates. Drizzle with honey right before serving.