Roasted Sweet Potato Rounds with Goat Cheese and Spiced Pumpkin Seeds

Ingredients

For the Sweet Potatoes

• 3 sweet potatoes, washed and cut into ½” rounds (skin on)
• Olive oil
• Salt and pepper

For the Spiced Pumpkin Seeds

• 1 cup pumpkin seeds (pepitas)
• 2 teaspoons lime juice
• 1 teaspoon chili powder
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper

For the Goat Cheese

• 300g herbed goat cheese, room temperature

Directions

1. Preheat oven to 400°F spray a baking sheet with cooking spray 
2. Brush the sweet potatoes on both sides with olive oil. Season with salt and pepper. Place on a baking sheet. 
3. Place on the middle rack of the oven and roast for 20-25 minutes, turning half way through, until the sweet potatoes are tender in the center and golden brown. Remove from the oven and set aside to cool.  
4. Turn the oven down to 350°F 
5. Add the pumpkin seeds, lime juice, chili powder, salt and cayenne pepper to a bowl and toss to coat the seeds.  
6. Pour the pumpkin seeds out onto a baking sheet. Bake in the oven for about 10 minutes until the pumpkin seeds are toasted and fragrant.  
7. In the meantime, add the goat cheese to a bowl and mash and stir it together until soft.  
8. To serve, place the sweet potato rounds on a serving platter, top with some goat cheese followed by some spiced pumpkin seeds. Serve.