2 Sweet Potato (medium, sliced into even rounds)
1 1/2 teaspoons Extra Virgin Olive Oil
1/8 teaspoon Sea Salt
1/2 cup Goat Cheese (crumbled)
1/2 cup Walnuts (toasted and chopped)
1/4 cup Pomegranate Seeds
1 1/2 teaspoons Thyme (fresh, removed from the stem)
1 tablespoon Honey
Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
Add the sweet potato slices to a bowl and drizzle the extra virgin olive oil and sea salt over top. Mix well. Place them in a single layer on the sheet and bake for 15 minutes. Flip and roast for 5 to 10 minutes more.
Remove the sweet potato slices from the oven and top with goat cheese, walnuts, pomegranate, thyme and drizzle with honey. Serve immediately. Enjoy!
Dairy-Free for any food sensitivities or vegan - use a cashew cheese instead of goat cheese.
Nut-Free for allergies - use toasted pumpkin seeds instead of walnuts.
If you can't get fresh pomegranate use dried cranberries instead.
If you don't have fresh thyme use fresh oregano or parsley sprigs.
Leftover Baked Sweet potatoes can be sliced and warmed up for this recipe.
Sweet potatoes taste sugary, but they actually raise blood sugar less than other, savory potatoes. They are low glycemic and less allergenic compared to russets, yellow or red potatoes which are nightshade vegetables and cause arthritis in some people.