Sweet Potato Medallions

Serves 8

6 Tbsp olive oil
3 lbs. sweet potatoes, washed, peeled or not, and cut into 3/4 in. coins
3/4 cup chopped pecans
one slice of red onion, chopped
4 stalks celery, chopped
1 handful od chopped fresh parsley
2 Tbsp. dried cranberries
3 oz. crumbled goat cheese
4 tsp. apple cider vinegar
1 tsp. your favorite mustard

1. Preheat oven to 450˚
2. Coat baking sheet heavily with olive oil.  Lay sweet potatoes in one layer.  Spinkle with salt and pepper.
3. Roast, without disturbing, for 15-20 minutes.  Gently flip each piece; the undersides should be blistery, slighty dark, and puffy and most importantly release from the pan very easily.  If they don't let them cook a little longer. Sprinkle with a bit more salt and pepper and cook for 10 more minutes, so the undersides match the tops.
4. Meanwhile, make your salad topping.  In a large bowl, combine pecans, onion, celery, parsley, cranberries, and goat cheese.
5.  In a small bowl, whisk together 4 tbsp olive oil, vinegar, and mustard.  Pour half over the salad and gently toss together.
6. When potatoes are done, arrange on a platter and scoop a spoonful of salad over each medallion.  To taste, drizzle remaining dressing overt the top.  Serve immediately and enjoy!

Adapted from Instyle Nov. 2012