Ingredients
- 1 pound sweet potatoes (1 very large potato or 2 medium-large potatoes) peeled and sliced about ⅓-inch thick
- 1 1/2 tablespoons pure maple syrup divided, plus additional for drizzling
- Salt
- 1/4 cup + 2 tablespoons pecans finely chopped
- 8 wedges Laughing Cow® Creamy Swiss Light Cheese
Instructions
- Preheat your oven to 400℉ and spray a baking sheet with cooking spray. Set aside.
- In a large bowl, mix together the sliced sweet potatoes and 1 tablespoon maple syrup, reserving the rest for later. Rub the maple syrup into the potatoes thoroughly until well-coated.
- Place the sweet potatoes onto the prepared pan. Spray the tops lightly with cooking spray and sprinkle with salt.
- In a small baking dish, toss together the chopped pecans and the remaining 1/2 tablespoon of maple syrup, making sure to evenly coat them. Spread them out in the same dish, in a single flat layer.
- Place both the potatoes and the pecans into the oven and cook for 10 minutes. Check on the pecans after 10 minutes to make sure they don't burn! They are done when golden brown.
- Flip the potatoes and cook for an additional 10-15 minutes, until they are fork-tender and the outsides are golden. If the pecans aren't done by the time you flip the potatoes, give them a stir and watch them closely, checking every few minutes at this point.
- While the pecans and potatoes cook, unwrap the wedges of cheese and place into a medium bowl. With an electric hand mixer, beat the cheese until smooth.
- Spoon the whipped cheese on the center of each roasted potato slice and sprinkle on the toasted pecans.
- Drizzle each slice with maple syrup. Serve immediately.
