Garlic Butter Sweet Potatoes with Goat Cheese and Pine Nuts

1. Preheat the oven to 450°F. Line a sheet pan with parchment paper and set aside.

2. Slice the sweet potatoes lengthwise. Score the tops of the sweet potatoes, making a criss-cross pattern. Add the avocado oil to the sheet pan, brush to cover then sprinkle with 1/2 tsp salt.

3. Place the sweet potatoes face down, brush the tops with a little oil and place in the oven for 22-25 minutes. Flip the sweet potatoes and cook for another 10 minutes.

4. While the sweet potatoes roast, make the compound butter by mixing the butter, olive oil, honey, minced garlic, 1 tbsp chopped parsley, 1/2 tsp salt and pepper in a small bowl.

5. Remove the sweet potatoes from the oven and divide the compound butter between the sweet potatoes, gently spreading it on top with a spoon.

6. Place the sweet potatoes back in the oven for 10-15 minutes, until the tops just begin to brown.

7. Serve the sweet potatoes topped with a sprinkle of pine nuts, crumbled goat cheese, the remaining parsley, and a drizzle of honey.