Baked Sweet Potato Sliders
- 2 large sweet potatoes
- 4 celery stalks
- 1 bunch flat parsley
- 1/3 cup dried cranberries
- pecans (optional)
- goat cheese
- champagne vinaigrette (recipe below)
Champagne Vinaigrette Ingredients
- olive oil
- juice of 1/2 lemon
- champagne vinegar
- 1 tablespoon whole grain mustard
- freshly-cracked pepper to taste
1: Preheat oven to 450 degrees F. Slice each potato into 1-inch thick medallions. Place on a baking sheet, and cover in oil, salt and pepper. Bake for 15-20 minutes. Flip and bake other side for 5-10 minutes. Set aside to cool.
2: To make dressing, whisk vinegar, olive oil (2:1 ratio, but add additional vinegar for taste), lemon juice, mustard and cracked pepper.
3: Mix sliced celery, chopped parsley, dried cranberries and pecans in a bowl, and toss with dressing.
4: Assemble salad on top of medallions, and sprinkle with goat cheese before serving.
Note: To make this a day in advance, cover potatoes and store on a flat surface. Dress the salad before serving.