Sweet Potato with Goat Cheese and Cranberry Bites
This Sweet Potato Recipe makes an excellent holiday appetizer or side dish. Easy, healthy, and baby led weaning friendly.
Ingredients
- 6 small sweet potatoes peeled
- 1 tablespoon rapeseed/olive oil
- 1 sprig fresh rosemary leaves finely chopped
- 1 teaspoon sweet paprika
- ½ teaspoon ground cinnamon
- 100 g 3.5oz goat cheese
- 50 g ½ cup dried cranberries finely chopped
- 50 g ½ cup pecans toasted and ground
- Fresh parsley leaves to serve
- 1 tablespoon maple syrup
Method
- Pre-heat oven to 180ºC/350ºF
- Cut the sweet potatoes into thin slices about 1.5 cm (½ inch) thick, then place into a bowl along with the rapeseed oil, rosemary leaves, paprika and cinnamon. Empty onto a baking tray lined with parchment paper, then roast for about 15 minutes until the potato is cooked through and golden. Remove from the oven and place onto a plate.
- Add a little goat cheese onto each slice of potato, then sprinkle over the cranberries and crushed pecan nuts.
- Serve with a sprinkle of finely chopped parsley and a drizzle of maple syrup.
- For the babies portion melt the cheese slightly to help it stick to the potato.
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