I spent yesterday at my sister's place, kissing my niece's hands and telling her I love her. We showed her the Christmas lights and she stared in amazement at the colors. We ate off of paper plates on the couch and my mother said she was thankful that I was home now. I tried to fight off a nap and nearly lost. I was in bed by ten after finishing the first season of Fargo.
Today, I'm baking alone. I have the house to myself and I'm going to clean up my mess and then make a new one, I'm sure. But, like last year, here is a recipe for some of your leftovers - this time with sweet potatoes.
Roasted Sweet Potato and Goat Cheese Spread
This recipe is very forgiving, so feel free to use any kind of goat cheese you'd like. Further, this recipe outlines if you do not already have roasted sweet potatoes on hand -- if you do, then just use a cup or a cup and a half of your leftovers.
Ingredients:
- 1 large sweet potato, cut in half and pierced with a fork
- 1 TB olive oil
- 1/2 cup dark brown sugar
- 4 oz creamy goat cheese (I used Vermont Creamery's Spreadable Goat Cheese)
- 1 TB parsley
- 2 TB honey
- Pinch of salt and pepper
Directions:
- Preheat oven to 425*F and lightly grease a shallow casserole dish or baking pan
- Place your sweet potato halves skin-side down in your prepared pan and drizzle with olive oil and pat a quarter cup of sugar on each
- Roast for 30 minutes or until fork-tender
- Remove from oven, allow to cool
- Remove from skins and place meat of your sweet potatoes and the caramelized sugar in a food processor
- Throw in remaining ingredients and blend until smooth. You may want to add a bit of greek yogurt to this if it is not as smooth as you would like
- Store in an airtight container for up to a week, use on toast for breakfast
