HONEY-GARLIC BUTTER SWEET POTATO BITES WITH PISTACHIOS & GOAT CHEESE

1️⃣Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.

2️⃣Make the confit. Add the oil, garlic, pepper and bay leaves to a small pan. Turn the heat onto low, cover and cook for 40 minutes.

3️⃣Brush both sides of the sweet potatoes. Line them up on the sheet pan, then place them in the oven for 10 minutes.

3️⃣Make the butter. Add the butter, oil, garlic, honey, salt, pepper and parsley to a small bowl and mix to combine. Set aside in the freezer to let it thicken until ready to use.

4️⃣Remove the sweet potatoes from the oven, flip them, then spoon a spoonful onto each round. Cover with foil and place the potatoes in the oven for about 25-30 minutes, covering with foil for the first ten minutes. Remove the foil after ten minutes. Bake until the potatoes are tender. Optional: broil to brown the tops at the end for 2 minutes.

5️⃣Top the potatoes with the parsley, pistachios, goat cheese and honey.

6️⃣Store the extra confit in the fridge.