Baked sweet potato slices with goat cheese, pecans, cranberries and thyme

Ingredients for 8 servings:

• 1 large sweet potato(s), approx. 500 g
• some olive oil
• salt and pepper
• 200 g goat’s cheese
• some lemon juice
• 1 tsp thyme leaves, fresh
• 24 cranberries, dried
• 8 pecans (pecan halves), roasted, coarsely chopped
• some thyme, for garnish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 200 degrees Celsius. Line a baking sheet with parchment paper. Wash and peel the sweet potato, and cut into approximately 1.5 cm thick slices. Brush both sides with oil, season with salt, and place on the baking sheet. After 15 minutes of cooking time on the middle rack, turn the sweet potato slices over and cook for another 15 minutes. Sprinkle with freshly ground pepper. Meanwhile, stir the finely chopped thyme into the goat’s cheese and season with lemon juice, salt, and pepper. Spoon a dollop of the cream onto each sweet potato, sprinkle with cranberries and pecan pieces, and garnish with thyme. Tip: You can add the nuts to the baking sheet and roast them for about 3 minutes.