Sweet Potato “Toasts”
with Boursin® Cheese


• 2 Medium Sweet Potatoes

• Olive Oil

• Salt and Pepper

• Boursin® Garlic & Fine Herbs Cheese

• ¼ cup of Candied Pecans,
roughly chopped

• ¼ cup of Dried Cranberries

• Honey, for drizzling

• Fresh Thyme Sprigs

½ cup coarsely chopped California walnuts, toasted*

• 1/3 cup crumbled feta cheese


1. Preheat an oven to 425ºF.

2. Wash sweet potatoes and slice them into long disc-shaped “toasts” –about ¼-inch thick. Arrange sweet potatoes on a baking sheet and very lightly drizzle with olive oil; season with salt and pepper.

3. Roast the sweet potatoes for about 7-8 minutes; remove from oven and flip each disc before returning to the oven to bake for an additional 7-8 minutes. Remove from oven and let the sweet potatoes cool for 3-4 minutes before transferring to a serving dish. 

4. Spread Boursin® Garlic & Fine Herbs Cheese on each toast, then top with chopped candied pecans, dried cranberries, and fresh thyme sprigs.

5. Finish with additional crumbles of Boursin® Garlic & Fine Herbs Cheese and drizzle with honey before serving.