YIELD: Makes 2-3 servings
2 medium – sweet potatoes
5 oz. – brie, or any type of soft cheese like goat or ricotta, softened
1 – apple or pear, thinly sliced
1/3 cup – pomegranate seeds
2-3 T – honey
Preheat oven to 415° F.
Peel the sweet potatoes and cut into rounds that are about 1-inch thick. Roast on a foil or parchment paper-lined baking sheet for about 15 minutes, remove from the oven and let cool.
Use a butter knife to spread equal parts of cheese on top of sweet potato rounds. Top with equal parts apple or pear slices, pomegranate seeds and a drizzle of honey.
Recipe courtesy of registered dietitian Maggie Michalczyk, made for the National Honey Board