Ingredients:

  • 1 lb narrow sweet potato, sliced into 1/8-inch rounds
  • 2 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 oz goat cheese, softened
  • 1 tbsp honey
  • 1 tsp lemon juice
  • 1 pinch salt
  • 2 tbsp pomegranate seeds
  • 1 tsp fresh thyme leaves
  • 1 tbsp honey

Instructions:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Slice sweet potato into consistent 1/8-inch rounds using a mandoline or sharp knife.
  3. Toss sweet potato slices with avocado oil, salt, and black pepper in a bowl until coated.
  4. Arrange slices in a single layer on the baking sheet without crowding.
  5. Roast for 18–22 minutes, flipping halfway through, until edges are mahogany-colored and centers are tender but firm.
  6. Transfer roasted rounds to a wire rack for 5 minutes to allow excess moisture to evaporate.
  7. In a small bowl, whisk softened goat cheese, 1 tbsp honey, and lemon juice until velvety and light.
  8. Pipe or spoon a dollop of whipped goat cheese onto each cooled sweet potato round.
  9. Top each with a pomegranate seed, fresh thyme leaves, a drizzle of honey, and a pinch of flaky sea salt.