Fig, Walnut, & Goat Cheese Sweet Potato Rounds
Michele Pesula Kuegler
chai tea bag
diced dried mission figs
about 6 whole
finely chopped walnuts
Steep tea bag in boiling water for 4 minutes.
Remove tea bag, add sugar, and stir to dissolve.
Add diced figs to tea, and set aside for 30 minutes.
Preheat oven to 425°F.
Slice potatoes widthwise into ¼” round slices.
Lightly brush both sides with olive oil and place on foil-lined baking sheet
Bake for 12 minutes; flip and season with salt.
Bake for 12 more minutes.
After 30 minutes strain tea, saving figs and discarding (or drinking) the tea.
Combine goat cheese and figs in a small bowl, stirring well.
Top sweet potato rounds with a small scoop of goat cheese mixture, and spread evenly.
Sprinkle with walnuts, and season with black pepper, if desired.
The sugar adds a small amount of sweetness to the figs but can be omitted.
For those who prefer even more sweetness, the finished product can be topped with a drizzle of honey.