3sweet potatoes1 potato should provide about 6 rounds
120ggoat's cheese1 small round rinded goat's cheese provides 16 quarter-slices
flat leaf parsley
Scrub the sweet potatoes, leaving skins on. Slice thickly into 1cm rounds. Toss in olive oil and season well with salt and pepper. Lay these out on a baking tray and roast in the oven at 180°C for 20 minutes, turning over halfway, or until golden brown and cooked throughout.
When cooked, pat with kitchen paper to remove any excess oil. Slice the goat's cheese into four thick slices, then quarter each slice.
Back on the baking tray, top each sweet potato round with a dollop of cranberry sauce, then place a wedge of goat's cheese next to it. Place under a hot grill until melting. Garnish with a leaf of parsley and serve immediately.