Sweet Potatoes With Pecans and Goat Cheese
Photo © Deb Perelman
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Celery (2 stalks)
- Cranberries or cherries, dried (1 tablespoon)
- Flat-leaf parsley (2 tablespoons)
- Pecan, toasted and cooled halves (1/4 cup)
- Sweet potato (1 1/2 pounds)
- Tiny or 1 small shallot (2)
- Condiments
- Dijon mustard, smooth (1/2 teaspoon)
- Red wine vinegar (2 teaspoons)
- Cooking & Baking
- Olive oil (4 tablespoons)
- Salt and freshly ground black pepper (1)
- Dairy
- Firmish goat cheese (2 ounces)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 15, 2010 (2 years ago).
369 people saved this recipe.
