1 1/2 pounds Sweet potato scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons Olive oil divided
1/4 cup Pecan halves toasted and cooled
2 Shallot tiny or 1 small
2 Celery stalks
2 tablespoons Flat-leaf parsley
1 tablespoon Dried cranberries or cherries
2 ounces Goat cheese firmish
Salt
Freshly ground black pepper
2 teaspoons Red wine vinegar
1/2 teaspoon Dijon mustard smooth
Equipment
Baking sheet
Small dish
Whisk
Directions
Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons.
Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper.
Roast, without disturbing, for 15 to 20 minutes.
Carefully flip each piece. If they are not blistery, dark, and a bit puffy, let them cook longer.
Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, and mince cranberries if using them. Crumble your goat cheese.
In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar, and 1/2 teaspoon Dijon mustard. Pour half over the salad.
When the sweet potatoes are done, set a couple of coins aside just in case the baby isn’t into the toppings. Lay the rest on a serving platter.
Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.