Sweet Potato Rounds with Apple, Dried Cherries, Pistachios and Bay Blue
Makes about 20 slices
2 large sweet potatoes scrubbed & cut into ½-inch-thick rounds
2 tablespoons olive oil, divided
1 teaspoon salt
½ teaspoon pepper
2 teaspoons apple cider vinegar
½ teaspoon Dijon mustard
½ teaspoon maple syrup
½ apple (Fuji or Granny Smith are our favorites)
¼ cup toasted pistachios, chopped
1 small shallot, minced
3 tablespoons dried cherries, finely chopped
2 ounces Point Reyes Bay Blue, rind removed
1 tablespoon chopped fresh rosemary
Preheat oven to 425 degrees F.
Line two rimmed baking sheets with parchment. Brush the sheets with 1/2 tablespoon olive oil each. Arrange sweet potato rounds in a single layer on the oiled baking sheets. Brush the tops with the remaining 1 tablespoon olive oil. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until golden brown underneath, rotating the pans half-way through cooking. Remove pans from the oven, flip sweet potato slices over, and cook for an additional 5 to 8 minutes, until tender.
While the potatoes bake, whisk together the vinegar, Dijon, and maple syrup in a small bowl. Finely chop the apple and add to bowl, along with the pistachios, shallot and cherries. Stir gently to combine. Crumble almost all of the Bay Blue into the bowl, reserving a bit for garnish.
When the sweet potatoes are finished baking, let them cool slightly, then transfer them to a serving plate. Top with the apple mixture. Sprinkle with the remaining Bay Blue. and rosemary.
Serve immediately.
