Sweet Potato Crisps with Goat Cheese and Candied Pecans

1. Thinly slice 2 sweet potatoes and toss with avocado oil (or olive oil), salt, and pepper.
2. Bake the sweet potatoes at 250 degrees Fahrenheit for 2 hours, flipping them half way through, until cooked and crispy.
3. While the sweet potatoes bake, add vanilla bean ghee (or coconut oil), crushed raw pecans, cinnamon, and some maple syrup in a skillet on medium-high heat for about 2 minutes. Be careful, as the pecans burn quick!
4. Once the sweet potatoes are cooked and crispy, top them with goat cheese crumbles, the “candied” pecans, rosemary, and a drizzle of honey.
5. Garnish with some additional rosemary sprigs.
6. Enjoy with a festive cocktail!