# Components:
→ Vegetables
01 - 2 large sweet potatoes, scrubbed and sliced into ½-inch rounds
→ Toppings
02 - 2 oz creamy goat cheese, softened
03 - ¼ cup dried cranberries, roughly chopped
04 - ¼ cup pecans, toasted and chopped
05 - 2 tbsp honey
06 - 1 tbsp fresh rosemary, finely chopped (optional)
07 - 1 tbsp olive oil
08 - Salt and freshly cracked black pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place sweet potato rounds in a single layer on the baking sheet. Brush both sides with olive oil, then season with salt and black pepper.
03 - Roast for 20 to 25 minutes, flipping halfway through, until rounds are tender and lightly golden.
04 - Transfer roasted rounds to a serving platter. Spread a small dollop of softened goat cheese on each round.
05 - Sprinkle cranberries, chopped pecans, and rosemary atop each round as desired.
06 - Drizzle honey over the toppings. Serve warm or at room temperature.
