An interesting twist on a seasonal favorite. Makes a delicious appetizer or side dish.

2 large sweet potatoes, sliced into 1/4 inch-thick rounds

1/4 teaspoon sea salt

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons honey

5 oz goat cheese

1/2 cup chopped pecans

1/2 cup dried cranberries

Fresh basil leaves

1. Preheat oven to 450 degrees F (230 degrees Celsius)

2. In a small bowl, combine salt and olive oil.

3. Brush both sides of potatoes with olive oil and salt mixture, and place on a baking pan 1/4 inch apart.

4. Bake sweet potato rounds for 8 to 10 minutes on each side until golden.

5. In a small bowl, mix balsamic vinegar and honey.

6. Transfer cooked sweet potatoes to a serving tray and top with goat cheese, walnuts, and cranberries.

7. Drizzle with honey and balsamic vinegar mixture. Garnish with basil and serve.

Note: Use certified USDA organic and non-GMO project verified ingredients when possible.