YIELD: Makes 2-3 servings

INGREDIENTS

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

DIRECTIONS

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