Ingredients
For the Roasted Sweet Potatoes:
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2 large sweet potatoes, scrubbed clean
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1 tablespoon olive oil
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1/2 teaspoon sea salt
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1/4 teaspoon ground cinnamon (optional, for warmth)
For the Filling:
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4 ounces goat cheese, softened (plain or herbed)
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1/3 cup toasted pecan halves
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2 tablespoons chopped walnuts or almonds (optional for extra crunch)
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2 tablespoons honey (or maple syrup for a vegan-friendly version)
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Fresh cracked black pepper, to taste
Optional Garnishes:
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A sprinkle of fresh thyme or rosemary
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Pinch of flaky sea salt
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A drizzle of balsamic glaze
Instructions
Preheat your oven to 400°F. Cut the sweet potatoes in half lengthwise and rub the cut sides with olive oil, then sprinkle with sea salt and optional cinnamon. Place them cut side down on a parchment-lined baking sheet and roast for 30–35 minutes, or until the flesh is tender and caramelized at the edges.
While the sweet potatoes are roasting, heat a dry skillet over medium heat. Add the pecan halves and toast for about 3–5 minutes, stirring often, until fragrant and slightly darkened. Set aside to cool.
If your goat cheese is firm from the fridge, let it come to room temperature while the sweet potatoes bake. You can also stir it with a spoon to make it creamier and easier to spread.
Once roasted, remove the sweet potatoes from the oven and allow them to cool slightly. Flip them over so the cut side faces up. Use a fork to fluff the flesh gently, making a small well in each half. Spread or crumble goat cheese into the well.
Top each sweet potato half with toasted pecans, chopped walnuts (if using), and a generous drizzle of honey. Add a few cracks of black pepper and garnish with herbs or sea salt if desired.
These are best served warm, so the goat cheese softens and the honey gently seeps into the warm sweet potato. Heavenly!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 285
- Sugar: 10g
- Sodium: 240mg
- Fat: 16g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g