Goat Cheese Sweet Potato Salad

Serving: 5

Ingredients

1.  Three Medium Sweet Potatoes

2. Five ounces of Goat Cheese  

**I used Silver Goat, Garlic & Herbs - You can purchase this at Trader Joe's.

3. Six cups of Arugula

4. 1/3 cup of Olive Oil

5. 1/2 teaspoon of ground Cinnamon

6. 1/4 cup of Lemon Juice

7. 1/2 cup of Pistachios

Directions

1. Pre-heat oven to 375 degrees F.

2. Peel and cut potatoes into 1 inch cubes

3. Place sweet potatoes into a large bowl. Add 2 tablespoons of olive oil and 1/4 teaspoon of ground cinnamon. Mix well. Add one more tablespoon of olive oil and another 1/4 teaspoon of ground cinnamon. Continue to mix until the olive oil and ground cinnamon are evenly coated on the sweet potatoes.

4. Spray or lightly coat a 9" x 13" pan with olive oil. 

5. Evenly distribute the potatoes on the pan and place in the oven for 20 minutes. Take the potatoes out, flip them over and place back in the oven for 15 minutes. Allow potatoes to cool.

6. In a large serving bowl, add arugula, pistachios, sweet potatoes and crumble the goat cheese. 

7. Dressing: In a small bowl, pour 1/4 cup of lemon juice and 2 tablespoons of olive oil. Mix well.

8. Lightly dress your salad. (Tip: Do not pour the entire dressing mixture at once. It's easier to add dressing than take out!). 

Sweet Potato Soup

Serving: 4-5

Ingredients

1. 3 large sweet potatoes

2. 5 cups of vegetable broth

3. 1 teaspoon of nutmeg 

4. 1 1/2 cups of chopped walnuts

5. 1 teaspoon of cinnamon sugar

6. 1 teaspoon of salt

7. basil to taste

Directions

1. Chop sweet potatoes into bite size cubes

2. Place the sweet potatoes and vegetable broth in a large pot.  Mare sure the broth covers the sweet potatoes.

3. On a medium-high heat, mix the sweet potatoes and vegetable broth until potatoes begin to soften.  

4. Once softened, drain sweet potatoes from the broth and place in a mixing bowl.  Do not throw out vegetable broth as that will be used later for the soup.

5. Puree the sweet potatoes until they become a smooth texture. 

Walnuts: 

6. Preheat the oven to 350 degrees.

7. Spray cooking oil on a baking sheet and place chopped walnuts.  

8. Place in the oven for 8-10 minutes, or until toasted.  

Back to soup...

9. Add sweet potatoes back into the pot of vegetable broth, and place on a medium-low heat.  

10. Add nutmeg, cinnamon sugar and salt.  Mix well.  

11. Once heated, add basil to taste. 

12. Pour sweet potato soup into a serving bowl and top off with some toasted walnuts.