When my health-conscious daughter was working at a local food co-op, she invented this sweet and savory finger food to offer customers at the co-op’s monthly wine tastings. This lovely, tasty snack has become my favorite gluten-free offering for any gathering of friends and guests, because it’s just enough out of the ordinary to stand out from the usual crackers and cheese.

Crispy sweet Potato Rounds with Goat Cheese, Pecans, and Honey

Cut two Sweet Potatoes into discs, ¼”–⅜” thick (peeling first is optional), and arrange in a large iron skillet or cookie sheet.

Coat them generously in Olive Oil, Salt, and Rosemary: four sprigs Rosemary for two large Sweet Potatoes.

Roast for 30 minutes in the oven at 400º. They should be slightly crispy on the outside and moist inside, like home fries.

Let them cool a bit, then sprinkle with a 50/50 mixture of crumbled Goat Cheese (4–oz. package) and chopped Pecans. Drizzle with a thread of Honey and serve while still warm.