Roasted Sweet Potato Rounds with Goat Cheese & Pecans

My four-year-old is just as sentimental and nostalgic about seasonal produce as I am.

"I really wish I could eat a bowl of blueberries." (sigh)

"Remember when I climbed up in my treehouse and ate a big, juicy watermelon?

"Oh man. I miss strawberries."

I am right there with him, counting down the days till spring and its lush harvest. When we spot the first berries and melons of the season at the farmer's market, it feels a little bit like Christmas. Part of what makes it special, though, is the anticipation of it. 

This recent weather may have some of you firing up your grills, but let's not get ahead of ourselves. We all know it's a tease, and the cold will return...at least long enough to roast some more vegetables to swirl into soups or top with all kinds of goodness. Like these beauties.

Roasted Sweet Potatoes with 

Goat Cheese & Pecans

We can't get enough of these. The first time I made them, it was going to be as a side. We couldn't stop eating it, however, and never ended up getting around to "dinner." This recipe is from one of my very favorite food blogs, Smitten Kitchen. I could even skip this whole blogging deal, make things a lot simpler and just direct you straight over to her site, tell you to cook every single thing she has on there, and you'd be happy. Of course then you'd miss all of my rambling delightful commentary. Your choice. I love her method for roasting these sweet potatoes. Instead of tossing them with oil, she generously coats the pan, explaining that they brown better this way, and don't stick to the pan as much. She also mentions how versatile this recipe is, giving these possible variations:

~add bacon

~swap half or all of the celery with radishes

~use ricotta salata or blue cheese instead of the goat cheese

~Forego the sweet potatoes altogether and toss some diced leftover turkey or chicken in with the salad, with additional vinaigrette or just mayo.

I've made it several times as written, and it never gets old! Double (or even triple) the salad. Trust me. 

Ingredients:
1 1/2 lbs. sweet potato, scrubbed, unpeeled, in 3/4 - 1-inch coins
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (optional)
2 ounces firm-ish goat cheese
salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 or 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece; the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they're not, let it cook longer. (mine usually takes a little longer). Sprinkle them with additional salt and freshly ground pepper and return 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, mince cranberries (if using). Crumble your goat cheese. (or if yours is too soft, set aside and sprinkle it on top. If it's firmer, stir into the mixture) In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad. When the sweet potatoes are done, lay them on a serving platter. Scoop a spoonful of the salad over each round. Pour remaining salad dressing over top, to taste. Eat immediately.