2 medium sweet potatoes
2 onions, finely sliced
I do love a good sweet potato casserole (one lacking in marshmallows, I mean). Still, I wanted to try an alternative, something simple to put together that looked a little more elegant when put on a plate. This side is all sorts of sweet put together in one bite, and there's no potato masher required.
Wash and slice the sweet potatoes into rounds, about 1/4 inch thick or less. Toss with a drizzle of olive oil in a bowl until coated, then place on a baking sheet and sprinkle with black pepper. Bake at 375° for half an hour, until cooked through and lightly browned.
Meanwhile, work on caramelizing the onions: heat olive oil and onions over medium-low heat, stirring occasionally, for about 15 minutes. The onions will start to darken in color as the sugar is drawn out of them (not to be confused with burning-- if they're burning, turn down the heat). Add a drizzle of honey and 3 shakes of balsamic vinegar, then continue to cook another 5 to 10 minutes. Turn off the heat and stir in a few large crumbles of goat cheese.
Assemble the stacks by layering the sweet potatoes with the onion mixture and, if serving as finger food, secure them with a toothpick.