Sweet Potato Steaks with Chevre & Relish

pecans, celery, pineapple, & orange chopped mixture from Cranberry Relish (or just unsweetened relish)

2-3 forkfuls of goat cheese

dash of black pepper

liberal sprinkle of red wine vinegar

drizzle of olive oil

2-3 drops Creole mustard

1 large sweet potato

Sometimes the most beautiful accidents come out of having nothing in the pantry. Really, I feel this recipe needs no explanation beyond that some inspiration from Smitten Kitchen, a lousy morning of tests requiring some immediate therapeutic cooking, and a need to get groceries culminated in a very tasty appetizer (or lunch).

Slice the sweet potato into 1/2 inch 'steaks' and roast according to your preference (I did 12-15 minutes at 450 on each side, seasoned with olive oil, sea salt and black pepper).  Mix the celery-pecan-citrus mixture with the olive oil, black pepper, red wine vinegar, and a very cautious amount of mustard-- careful not to use enough to overpower everything.   Add the goat cheese and stir until it starts to blend, leaving a few crumbles intact.  Top the roasted sweet potatoes with the goat cheese-relish mixture and serve immediately.