2 large sweet potatoes, 1/2 inch peeled and cubed
1/4 cup Queen Creek Olive Mill Cranberry White Balsamic Reduction
4 tablespoons Queen Creek Olive Mill Balanced Extra Virgin Olive Oil
1/2 teaspoon red pepper flakes
1 teaspoon fresh cut rosemary, chopped
1/2 teaspoon fresh cut thyme
2 cloves garlic, minced
1 teaspoon Kosher salt
½ teaspoon fresh ground pepper
1/4 cup roasted chopped pecans
1/4 cup dried cranberries
1/4 cup crumbled goat cheese
Preheat oven to 400 degrees.
Place cubed sweet potatoes in large bowl. Toss with balsamic reduction, extra virgin olive oil, red pepper flakes, rosemary, thyme, garlic and salt and pepper. Thoroughly coat sweet potatoes with ingredients.
Line a baking sheet with parchment paper. Pour all sweet potatoes onto the baking sheet. Bake for 15 minutes. Gently remove baking sheet from oven, turn potatoes, and return to oven for 15 more minutes or until the sweet potatoes are fork tender and slightly browned.
Place in serving dish. Garnish with chopped pecans, cranberries and goat cheese.