• Katherine Arthurs

Butter Roasted Sweet Potatoes with Goat Cheese Millet + Herbs

BUTTER charred sweet potatoes - AMAZING!!! I love when sweet potatoes brown up - their natural sugars caramelized...along with some butter. Well, then it's time for lunch!

I turned this into a salad with some fresh arugula, olive oil + lemon dressing with flake salt.

Goat cheese + millet was salty + creamy...the millet is very filling + crunchy.

When in doubt sprinkle everything with any fresh herbs that you have. I love the combination of parsley + cilantro...along with chopped scallions.

If you follow me on Instagram, then you know, I told you about never cooking Millet before. VERDICT: it's good. It reminds me of couscous..but it's gluten free and I felt SO full. I made this dish for lunch but this could certainly be a great vegetarian dinner for Meatless Mondays.

Butter Roasted Sweet Potatoes with Goat Cheese Millet + Herbs

2 tablespoons butter

1 tablespoon olive oil, plus more for dressing

1-2 sweet potatoes, cut in wedges, about 8 pieces per potato

2-3 shallots, large slices

salt + pepper

1 cup millet - cook according to package

1/4 cup goat cheese, crumbled

1 small bunch each parsley + cilantro, chopped

2 scallions, chopped

lemon slices


Preheat your oven to 425F. Using a sheet tray, add the butter + oil all over the pan. Arrange the sweet potato wedges + shallots on the tray, mix around to coat with the oil + butter mixture. Sprinkle salt + pepper on top. Roast for 12 minutes or until the sweet potatoes are brown/charred on one side. Remove from oven to let cool.

To arrange the salads, use a shallow bowl or plate. Place a large spoon full of the millet on one side. Crumble goat cheese on top. On the other side arrange some arugula - top with 1/2 teaspoon olive oil, sprinkle of salt + lemon juice. In the center arrange some of the sweet potatoes + shallots. Top everything with chopped fresh herbs.

It's that simple.