Maple Cinnamon Sweet Potato Coins with Wild Blueberry Goat Cheese

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Recipe by Lauren Sharifi of Bite of Health Nutrition

Serves 8

3 sweet potatoes
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon cinnamon
salt to taste
8 ounces goat cheese
1 cup frozen Wild Blueberries, divided
¼ cup pecans, chopped

  1. Pre-heat oven to 450 degrees.
  2. Cut sweet potatoes into ¼ inch coins.
  3. In a large bowl add sweet potatoes, olive oil, maple syrup, cinnamon and salt to taste.
  4. Mix to evenly coat sweet potatoes.
  5. Add sweet potatoes to cookie sheet lined with parchment paper or Silpat mat.
  6. Bake for 10 minutes, flip and bake for another 8-10 minutes.
  7. While sweet potatoes are baking, add ½ cup frozen Wild Blueberries and goat cheese to a small food processor.
  8. Process until combined.
  9. Thaw remaining ½ cup of blueberries in the microwave for 45 seconds. Drain any juice.
  10. Once sweet potatoes are done cooking, transfer sweet potatoes to a serving dish.
  11. Top each with blueberry goat cheese, thawed blueberries and chopped pecans.
  12. Enjoy warm or cold!