Recipe credit to Eat & Relish website
This makes a delicious rustic side, or, if served with a big green salad a delightful vegetarian main course. Use a good quality goat cheese, and if possible do not use the pre-crumbled type – it doesn’t have the same texture as the kind that comes in a log. I generally count on just about 1 good sized potato per person, or slightly more if you are serving it as a main dish.
3 Medium sweet potatoes
1 Tbsp Honey
Sea salt & pepper
Heat the oven to 450F. Peel the potatoes, and slice each one lengthwise in half, and then each half again lengthwise in half, so you have 4 quarters. slice each quarter in half so you are left with 8 wedges per potato.
Toss the potatoes with enough olive oil to lightly coat them and spread them on a baking sheet. Make sure that they are evenly spaced – you want them to crisp up and brown a bit, and if they are crowded they will steam themselves and get soggy. Sprinkle them with the thyme and generously salt and pepper.
Cook for 15 minutes, then turn each wedge, so they’ll evenly brown. Cook for another 15 minutes, and check for doneness – they should be easily pierced with a fork. Drizzle them lightly with honey (a little will goes a long way since the potatoes are already sweet on their own) and place them back in the oven for 2-3 minutes.
Remove them and let them cool slightly. Crumble 2 oz goat cheese, and scatter over the wedges.