A few days ago, one of my favorite food blogs, the Smitten Kitchen, posted a recipe for sweet potatoes with pecans and goat cheese. The salad, as described on her blog, tops the roasted potato and is packed with Fall flavors. The minute I saw the recipe and read the ingredients, I pictured the salad as thanksgiving stuffing, without the bread. You had nuts, celery, shallot and parsley. Granted you add dressing, but to me this could be a great appetizer or even side dish during Turkey Day.
I decided to make a couple modifications, but the dish is still similar. This would be a great appetizer, though if you have sweet potato souffle too, maybe you want to cut down on the yams. I think you could even serve this without the potato as a little Turkey Day salad.
Serves 2 (easily doubled to serve more)
Recipe based off of Smitten Kitchen
2 large sweet potatoes, scrubbed and cut into 3/4″ – 1″ coins
4 tablespoons olive oil
1/4 cup toasted pecans, chopped
1 small shallot (or 1/4 onion), minced
2 stalks celery, chopped
2 tablespoons celery leaves (you could use parsley too)
1 tablespoon dried cranberries
2 ounces firm goat cheese (about 2-3 tablespoons)
Fresh black pepper
2 teaspoons red wine vinegar
1/2 teaspoon Dijon mustard
Preheat oven to 450. On a baking sheet, add 2 tablespoons olive oil and spread to coat. Add potatoes and sprinkle with salt and pepper. Cook for 12-15 minutes, or until the bottoms begin to blister and turn brown. If they are ready after 15 minutes, flip and cook an additional 10 minutes, if not, cook until ready.
Meanwhile, add pecans, shallot, celery, celery leaves, cranberries and cheese to a small bowl and mix. In a small dish, whisk together 2 tablespoons oil, red wine vinegar and mustard. Pour half the dressing over the salad. When potatoes are ready, top with salad and remaining dressing. Enjoy!!