in food processor chop pecans, celery, pineapple, & orange (also the base for Cranberry Relish)– make 1c. min.
2-3 forkfuls of goat cheese
dash of black pepper
liberal sprinkle of red wine vinegar
drizzle of olive oil
2-3 drops Creole mustard
1 large sweet potato
Sometimes the most beautiful accidents come out of having nothing in the pantry. Really, I feel this recipe needs no explanation beyond that some inspiration from Smitten Kitchen, a lousy morning of tests requiring some immediate therapeutic cooking, and a need to get groceries culminated in a very tasty appetizer.
Slice the sweet potato into 1/2 inch ‘steaks’ and roast according to your preference (I did 12-15 minutes at 450 on each side, seasoned with olive oil, sea salt and black pepper). Mix the celery-pecan-citrus mixture with the olive oil, black pepper, red wine vinegar, and a very cautious amount of mustard– careful not to use enough to overpower everything. Add the goat cheese and stir until it starts to blend, leaving a few crumbles intact. Top the roasted sweet potatoes with the goat cheese-relish mixture and serve immediately.