Start to finish: 1 hour 20 minutes
Hands on time: 20 minutes
2 lbs sweet potatoes, peeled and sliced into 1/4-inch rounds
2 tablespoons melted unsalted butter
1/2 teaspoon salt, divided
Freshly ground black pepper
1 teaspoon unsalted butter
5 oz goat cheese, cold
1/2 cup finely chopped pecans
Preheat oven to 375ºF. Grease an 8 cup shallow casserole.
Lay the potatoes out on a parchment lined sheet pan. Drizzle the butter over the cut surface and sprinkle with some of the salt and pepper and roast in the preheated oven for 35 to 45 minutes or until they are tender.
Arrange the potatoes on the bottom of the prepared pan. Sprinkle with the remaining salt and pepper to taste. Cut the cold goat cheese into thin slices and cover the top of the potatoes with the cheese. Sprinkle over the pecans.
Bake in the preheated oven for 20 minutes or until heated through and the cheese is melted.
Make-ahead: The casserole can be assembled and kept covered in the refrigerator 1 day in advance. If baking off cold, add a few minutes to the cooking time. It can be kept warm in a slow oven for up to 1 hour.
Serves 6 to 8