Walnut Maple Goat Cheese Sweet (Printable Version)
Sweet potatoes caramelized with olive oil and maple syrup, topped with toasted walnuts, tangy goat cheese, and fresh parsley.
# Ingredients:
→ Vegetables
01 -
600 g firm medium sweet potatoes, peeled and cut into 2 cm cubes
→ Oils and Syrups
02 -
30 ml extra virgin olive oil
03 -
30 ml pure maple syrup
→ Spices and Seasonings
04 -
1 tsp Ceylon cinnamon
05 -
1/2 tsp fine sea salt
06 -
1/4 tsp freshly ground black pepper
→ Nuts
07 -
60 g fresh walnuts, chopped
→ Cheese
08 -
100 g fresh goat cheese, crumbled
→ Herbs
09 -
15 g fresh flat-leaf parsley, chopped
# Steps:
01 -
Set the oven to 200°C and allow it to fully preheat to ensure even roasting and caramelization of the sweet potatoes.
02 -
Cut sweet potatoes into uniform 2 cm cubes. In a large bowl, combine sweet potatoes with olive oil, maple syrup, cinnamon, salt, and pepper. Toss thoroughly until all pieces are evenly coated.
03 -
Line a baking sheet with parchment paper. Arrange sweet potatoes in a single layer without overcrowding. Roast for 15 minutes.
04 -
Scatter the chopped walnuts evenly over the sweet potatoes and return to the oven. Roast for another 10 to 15 minutes, stirring once halfway, until potatoes are golden and tender and walnuts are toasted.
05 -
Remove the baking sheet from the oven while warm. Evenly sprinkle crumbled goat cheese over the roasted sweet potatoes and walnuts to allow slight melting.
06 -
Transfer to a serving dish and finish with chopped flat-leaf parsley. Serve immediately for optimal freshness and flavor.
# Notes:
01 -
Cut sweet potatoes into uniform pieces for even roasting. Add walnuts late to prevent burning. Store leftovers refrigerated for up to three days and reheat in the oven to restore crispness.