Ingredients:

  • 2 medium sweet potatoes (approx. 1.5 lbs)
  • 2 Tablespoons olive oil
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 4 ounces soft Goat Cheese (Chèvre)
  • 2 ounces Cream Cheese (full-fat, softened)
  • 1 teaspoon Fresh Thyme Leaves
  • 1/2 teaspoon Lemon Zest
  • 1/3 cup Dried Cranberries (Craisins)
  • 1 Tablespoon Maple Syrup
  • 1/8 teaspoon Ground Cinnamon
  • 2 Tablespoons Chopped Pecans or Walnuts (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. Wash and trim the ends off the sweet potatoes. Cut the sweet potatoes crosswise into uniform rounds, about 1/2-inch (1.25 cm) thick.
  3. Toss the rounds lightly with olive oil, salt, and pepper. Arrange in a single layer on the prepared sheets.
  4. Roast for 25–30 minutes, flipping halfway through, until tender when pierced with a fork and edges are slightly browned. Set aside to cool slightly.
  5. While potatoes roast, combine dried cranberries, maple syrup, and cinnamon in a small saucepan. Heat gently over low heat for 2–3 minutes until cranberries plump slightly. Remove from heat and set aside to cool.
  6. In a small food processor, combine the softened goat cheese, cream cheese, thyme, and lemon zest. Process until completely smooth and lightened in texture. Transfer to a piping bag.
  7. Once the sweet potato rounds are cool enough to handle, pipe or spoon a generous dollop of the whipped goat cheese mixture onto the centre of each round.
  8. Top the cheese with a small spoonful of the spiced cranberries. Sprinkle with toasted nuts, if using, and serve.