Sweet Potatoes with Goat Cheese and Cranberry Vinaigrette
I adore these sweet potatoes with cranberry vinaigrette! They are such a lovely little alternative dish for Thanksgiving, or a cozy weeknight meal you can enjoy with a salad. The potatoes are stuffed with goat cheese and topped with pecans and pancetta. The perfect balance of sweet and savory!
Ingredients
- 4 sweet potatoes
- kosher salt and pepper
- 4 to 6 ounces goat cheese
- 3 tablespoons cranberry sauce, I prefer a whole berry version for this
- 2 tablespoons apple cider vinegar
- 1 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- ½ teaspoon dijon mustard
- ½ teaspoon honey
- ½ cup extra virgin olive oil
- 4 ounces pancetta, chopped
- ½ cup pecans
Instructions
- Preheat the oven to 425 degrees F. Place the potatoes on a baking sheet and pierce them a few times with a fork, all over. Roast the potatoes for 60 to 75 minutes, until they are soft enough to cut through.
- While the potatoes are roasting, make the vinaigrette. Whisk together the cranberry sauce, vinegar, parsley, garlic, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified.
- Add the pecans to a skillet over medium-low heat. Cook, stirring often, until the pecans toast and become fragrant. Transfer them to a cutting board and coarsely chop them.
- Heat the pancetta in the same skillet over medium heat. Cook, stirring often, until the fat is rendered and the pancetta is crispy. Remove the pancetta with a slotted spoon and place it on a paper towel to drain excess grease.
- Once the potatoes are done, slice them down the center and gently mash the inside with a fork. You can add a sprinkle of salt and pepper in there too. Stuff the potatoes with 1 or 2 ounces of goat cheese. Return the pan to the oven for 5 to 10 minutes.
- Take the potatoes out and drizzle them with the cranberry vinaigrette. Top with the pecans and pancetta and extra fresh parsley if desired. Serve!
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