Sweet Potatoes with Warm Pepita Dressing and Goat Cheese

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the potatoes in half lengthwise, and then into ¼-inch half-moon slices. Coat the parchment on the baking sheet with 1 tablespoon olive oil. Scatter the sweet potato slices over and toss with 2 tablespoons of olive oil, 1 ½ teaspoons kosher salt, and many grinds of black pepper. Spread them evenly on the pan. Roast for 20 minutes, then flip the potatoes and roast another 15 minutes, until all the pieces are tender and have brown spots.

While the potatoes roast, place the pepitas and 3 tablespoons olive oil in a small saucepan or skillet and warm over medium heat. Let the pepitas sizzle in the oil for 1 to 2 minutes, until they are toasty. Remove from the heat and season with ½ teaspoon kosher salt and a few grinds of pepper. Set the pepitas and oil aside.

Chop the avocado into ½-inch cubes, and, in a small bowl, toss with juice from ½ of the lime. 

When the potatoes are ready, use a wooden spoon to transfer them to a medium bowl. Pour the pepitas and oil over them and toss gently. Sprinkle the cilantro and scallions over the potatoes, toss gently, and top with avocado and goat cheese. Squeeze the remaining ½ lime over the top and serve warm or at room temperature. Leftovers are also great cold from the fridge.