Ingredients:
- 2 large, sweet potatoes, sliced into ½ -inch rounds
- ¼ cup Premium Extra Virgin Olive Oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
- 1 cup of feta cheese, crumbled
- ½ cup cranberry sauce
- ¼ cup pecans
- Fresh rosemary sprigs, for garnish
- 2 tablespoons Raspberry Dark Balsamic Vinegar
Instructions:
- Preheat your oven to 400 F
- Lay the sweet potato rounds on a baking sheet lined with parchment paper. Brush each round with extra virgin olive oil and season with salt and pepper.
- Roast in the oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
- While the sweet potatoes are roasting, toast the pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes, then set aside.
- In a small bowl, whisk together 2 tablespoons of balsamic vinegar with 2 tablespoons of EVOO, a pinch of salt, and pepper to create a balsamic vinaigrette.
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes until they are comfortable to handle.
- Top each sweet potato round with a spoonful of feta cheese, then a dollop of cranberry sauce.
- Drizzle the balsamic vinaigrette over the sweet potato rounds.
- Add a pecan on top of each and garnish with a small sprig of fresh rosemary.
- Serve immediately and enjoy!