3 cloves roasted garlic* 4 ounces chevre or goat cheese ¾ teaspoon herbes de Provence ½ teaspoon + 1 tablespoon extra virgin olive oil, divided 1½ pounds sweet potatoes, (about 1½ to 2 inches in diameter**) ¾ teaspoon kosher salt ½ roasted red bell pepper (can use jarred), drained and cut into thin slivers about 1-inch long
Calories 33 (31% from fat) · carb 5g · protein 1g · fat 1g · sat fat 1g · chol 1mg · sod 55mg · calc 9mg · fiber 1g
Place the roasted garlic in a small bowl and mash with a fork. Add the chevre, herbes de Provence and ½ teaspoon olive oil. Stir to blend. (This may also be done in a Food Processor or mini Food Processor.) Reserve and allow flavors to blend for 30 minutes or longer. Cut sweet potatoes into thirty-six ¼-inch slices - it is important that the sweet potatoes are all the same uniform thickness for proper grilling. (If you have a Cuisinart® Food Processor, you may slice using a 6 or 8-mm slicing disc - the slices will be slightly thinner, but will be uniform.) Place the 36 slices in a medium bowl and drizzle with the remaining tablespoon of olive oil. Toss gently to coat. Preheat the Cuisinart™ Griddler in the closed Grill/Panini position on High (375°F) Setting. When indicator light turns green, arrange 12 sweet potato slices evenly on the bottom grill plate and close grill. Grill for 4 to 5 minutes, until tender and well marked. Remove to a baking sheet and repeat two more times to grill the remaining sweet potato slices. When all potatoes are grilled, sprinkle with kosher salt. Place about ½ teaspoon (you may use a spoon or a pastry bag to do this) of the roasted garlic and herb chevre mixture in the center of each and top with a sliver of roasted pepper. Serve.