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Sweet Potato & Goat Cheese Bruschetta

kept byjwilliamson
recipe byThe Kitchn

Serves 4-6
1 1/2 - 2 pounds sweet potatoes, peeled and diced into 1/2-inch pieces
2 tablespoons pure maple syrup
2 tablespoons olive oil, divided
4 ounces goat cheese, at room temperature
1/4 cup pumpkin seeds (roasted, salted, and shelled)
6 (1/2-inch) slices sourdough bread, cut on the diagonal
Kosher salt and freshly ground black pepper
Sea salt and olive oil, for garnish



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