Roasted Sweet Potatoes And Goat Cheese
This holiday-ready side dish features caramelized sweet potatoes, creamy goat cheese, and maple-glazed pecans. A finish of brown butter, crispy sage, and balsamic glaze makes it truly unforgettable.
Equipment
- Baking Sheets
- Parchment Paper
- Skillet
- Large Mixing Bowl
Ingredients
For the maple pecans:
- 1 cup pecans
- 2 Tablespoons maple syrup
- 1/4 teaspoon salt
For the sweet potatoes:
- 2- 2 1/2 lbs. sweet potatoes (3-4 medium potatoes, peeled and chopped into 1 inch cubes)
- 3 Tablespoons olive oil
- 1 Tablespoon minced fresh rosemary
- 1 heaping teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 4 ounces goat cheese (crumbled)
- 1/2 cup dried cranberries
- 1/4 cup high quality balsamic or balsamic glaze (for finishing)
Instructions
Make the Maple Pecans
- Preheat your oven to 350 degrees F and line a small baking sheet with parchment paper. Spread the pecans out, drizzle with maple syrup, and toss until evenly coated.
- Bake for 6 minutes, stir well, then return to the oven for another 4 to 5 minutes until toasty and fragrant. Immediately sprinkle with salt and let cool for 5 minutes before removing from the pan.
Roast the Sweet Potatoes
- Increase the oven temperature to 425 degrees F and spray a large baking sheet with non-stick spray. Arrange the sweet potato cubes on the pan, drizzle with olive oil, and toss with rosemary, Kosher salt, and pepper.
- Roast for 15 minutes, stir once to ensure even browning, and roast for another 15 minutes until the edges are golden brown and crisp and the centers are fork-tender.
Prepare the Brown Butter and Finish
- While the potatoes roast, melt butter in a skillet over medium heat until it becomes golden and smells nutty. Briefly fry fresh sage leaves until crisp, then set both the sage and brown butter aside.
- Gently toss the warm roasted potatoes with the maple pecans, crumbled goat cheese, and dried cranberries in a large bowl.
- Transfer to a platter, spoon over the reserved brown butter, top with the crispy sage leaves, and drizzle with balsamic glaze. Serve immediately.
Notes
Cheese Selection: Use a fresh log of chèvre and crumble it yourself for a creamier texture, as pre-crumbled versions often contain anti-caking agents that prevent smooth melting.
Roasting Tip: Avoid crowding the baking sheet. Giving the potato cubes plenty of space ensures they roast and caramelize properly rather than steaming and becoming mushy.
Storage and Reheating: Store leftovers in an airtight container for up to 3 days. For best results, reheat in an air fryer or cast-iron skillet to restore the crisp edges.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.