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HomechevronOur recipeschevronRoasted sweet potato with goat cheese

Roasted sweet potato with goat cheese

Oven-roasted sweet potato with goat cheese, spinach, pecans, and spring onion

1 h

Easy

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Ingredients for 2 people

Creamy
Fresh goat cheese plain 150g

Soignon plain pyramid 150g

  • 2 sweet potatoes
  • A handful of pecans
  • 200 g spinach
  • 2 shallots, finely chopped
  • 1 garlic clove, minced
  • 150 g fresh goat cheese
  • 50 g cream cheese
  • 1 tsp honey
  • Juice of ½ lemon
  • 2 spring onions
  • Salt, pepper, chili flakes
  • Olive oil

  1. Preheat the oven to 200°C. Wash and scrub the sweet potatoes. Brush generously with olive oil and prick several times with a fork. Roast in the oven for 40–45 minutes until tender.

  2. Toast the pecans in a dry pan until golden brown. Remove and roughly chop.

  3. In the same pan, heat a splash of olive oil and sauté the shallots and garlic. Add the spinach in batches and cook until wilted. Season with salt and pepper.

  4. Whisk the goat cheese with cream cheese, honey, lemon juice, and a pinch of chili flakes until smooth and creamy.

  5. Slice the white part of the spring onions into thin rings, and optionally cut the green part into diagonal strips for garnish.

  6. Remove the sweet potatoes from the oven and make a slit on top. Fill with the sautéed spinach, spoon over some whipped goat cheese, and top with pecans and spring onions.