| Ingredient | ULF # | Portion |
|---|---|---|
| Cloverdale Hickory Bacon 14-18 | 549279 | 1 lb. |
| Bix Sweet Potatoes | 142307 | 3 each, peeled and cut into 1/2" slices |
| Corto Extra Virgin Olive Oil | 267790 | as needed |
| Diamond Crystal Kosher Salt Box | 308709 | as needed |
| Cargill Sugar Cane | 340164 | 1 tbsp. |
| Baron Spices Ground Cinnamon | 290826 | 1/2 tsp. |
| N/D Bix Chevre Goat cheese | 212553 | 4 oz |
| Land O’ Lakes Heavy Cream | 149733 | 1 tbsp. |
| Natural American Pure Clover Honey | 353534 | 1 tbsp. |
| Fisher Frosted Walnut | 431250 | 1/4 cup |
Preheat oven to 400 degrees. Combine the sugar and cinnamon and set aside. Brush each side of the rounds with olive oil and also sprinkle a bit of salt and the sugar/ cinnamon on each side.
Place one side down on a heavy cookie sheet. Bake for 15 minute; turn and then bake for another 15 minutes.
While baking combine the goat cheese with the cream and honey with a mixer. When rounds are done, let cool a bit then add about a teaspoon of goat cheese mixture on each round, sprinkle with walnuts. Top with bacon and serve!
