Walnut Maple Goat Cheese Sweet Potatoes with Toasted Walnuts (Print version)
Roasted sweet potatoes finished with maple syrup, toasted walnuts, creamy goat cheese, and parsley for a cozy savory-sweet side.
# Ingredients:
For the roasted sweet potatoes
01 -
3 lb (1.4 kg) orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes
02 -
2 tablespoons extra virgin olive oil
03 -
1 teaspoon ground cinnamon
04 -
1 teaspoon kosher salt, plus more to taste
05 -
1/2 teaspoon freshly ground black pepper
06 -
3 tablespoons pure maple syrup
For finishing
07 -
1/2 cup (60 g) walnuts, roughly chopped
08 -
4 oz (115 g) goat cheese, crumbled
09 -
2 tablespoons chopped fresh flat-leaf parsley
# Instructions:
01 -
Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 -
In a large bowl, toss the sweet potato cubes with olive oil, cinnamon, salt, and pepper until evenly coated.
03 -
Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 22-25 minutes, turning once halfway through, until the edges begin to brown.
04 -
Drizzle the maple syrup over the potatoes and scatter the walnuts on top. Toss gently on the pan, then roast for 8-10 minutes more until the potatoes are fork-tender and the walnuts are toasted.
05 -
Transfer the hot sweet potatoes and walnuts to a serving platter. Sprinkle with crumbled goat cheese and parsley, then serve warm.
# Good to know:
01 -
Add the maple syrup late in roasting to reduce scorching.
02 -
Best served warm, shortly after the goat cheese is added.
03 -
Cut the sweet potatoes evenly so they roast at the same pace.