Sweet Potatoes with Herb Oil and Goat Cheese

INGREDIENTS

• 1 extra large or 2 medium sweet potatoes
• 1 garlic clove, finely grated
• ¼ cup olive oil
• ¼ cup finely chopped parsley
• 1 tablespoon finely chopped sweet marjoram
• 1½ teaspoons red wine vinegar, divided
• Kosher salt, freshly ground pepper
• 3 ounces fresh goat cheese

RECIPE PREPARATION

• Preheat oven to 425°. Place sweet potatoes on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.
• Meanwhile, whisk garlic, oil, parsley, sweet marjoram, and ½ tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
• Halve sweet potatoes lengthwise. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
• Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.