- 4 small to medium, sweet potatoes
- il Fustino Garlic Olive Oil – for drizzling
- 8 ounces, chevre
- 1 bunch, dill
- 2 tbsp, il Fustino Pomegranate Vinegar
Preheat oven to 425 degrees Fahrenheit.
While oven is preheating line a baking sheet with aluminum foil and set aside.
Prepare sweet potatoes: wash sweet potatoes, be sure to scrub the skins softly to remove any dirt otherwise the skins might have gritty texture ones cooked.
Using a fork, prick all surfaces of the potato to ensure even and quick cook time. Place each pricked potato on the prepared baking sheet, continue until all potatoes are done.
Bake until tender, 45-55 minutes.
While sweet potatoes are in the oven prepare the chevre topping: using an electric hand mixer whip together the room temperature chevre and Pomegranate vinegar until light and fluffy, about 1 minute.
Carefully fold in chopped dill.
Let sweet potatoes cool until comfortable to handle and slice the top open. Drizzle with Garlic Olive Oil, and top with a dollop of whipped chevre topping. Serve immediately. Enjoy!