Roasted Sweet Potato Rounds with Rosemary Sea Salt
Sweet potatoes, creamy goat cheese, candied pecans, and rosemary? Yes, please! These roasted sweet potato rounds hit all the right notes: caramelized and savory, with a little sweetness, crunch, and a finishing touch of Salt Sisters Rosemary Sea Salt.
Ingredients
Sweet Potatoes
2 large sweet potatoes, sliced into ¼-inch rounds
2 tbsp olive oil
½ tsp garlic powder
¼ tsp black pepper
For the Topping
3 oz goat cheese, crumbled
¼ cup candied pecans, roughly chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp maple syrup
Instructions
Step 1: Prepare the Sheet Pan
Preheat oven to 425°F.
Line a baking sheet with parchment paper.
Step 2: Season the Potatoes
In a large bowl, toss the sweet potato rounds with olive oil, Rosemary Sea Salt, garlic powder, and black pepper until evenly coated.
Step 3: Arrange
Arrange the sweet potatoes in a single layer on the prepared baking sheet.
Step 4: Roast & Transfer
Roast for 25–30 minutes, flipping halfway through, until tender and caramelized around the edges.
Transfer the roasted sweet potatoes to a serving platter.
Step 5: Top & Drizzle
Top with crumbled goat cheese, chopped candied pecans, and fresh rosemary.
Finish with a light drizzle of maple syrup and an additional pinch of Salt Sisters Rosemary Sea Salt, if desired.
Serve them alongside pork tenderloin, or add them to your holiday table for a side dish that looks just as good as it tastes.
