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Ingredients
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1 pound medium-size sweet potatoes (about 2 potatoes), peeled and cut into ⅓-inch-thick slices
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1 tablespoon plus ½ tsp. kosher salt, divided
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¼ cup honey
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⅛ teaspoon cayenne pepper
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⅛ teaspoon paprika
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¼ cup unsalted butter, melted
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1 (4-oz.) goat cheese log, at room temperature
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¼ cup chopped, toasted pecans
Directions
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Place sweet potatoes and 1 tablespoon of the salt in a large saucepan; add water to cover by 1 inch. Bring to a boil over high. Reduce heat to medium-low, and cook until potatoes just begin to soften, about 5 minutes. Drain potatoes very well; pat dry.
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While potatoes cook, whisk together honey, cayenne, and paprika in a small microwavable bowl. Microwave on HIGH for 30 seconds; set aside.
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Preheat oven to broil with rack 6 inches from heat. Place potatoes in 1 layer on a lightly greased (with cooking spray) aluminum foil-lined baking sheet. Brush with melted butter, and sprinkle with remaining ½ teaspoon salt. Broil until golden, about 8 minutes. Cool 5 minutes. Using an offset spatula, spread cheese over rounds (½ heaping teaspoon per round). Transfer to a serving plate. Sprinkle with pecans; drizzle with honey mixture. Serve warm.