In a large bowl mix maple syrup and 1 tbsp Horio Sustainable olive oil.
Add sweet potatoes and season generously. Mix well to combine.
Lay sweet potatoes in a baking sheet. Bake until soft for 40 minutes, stirring occasionally.
In the meantime, heat a grilling pan and oil with Horio Sustainable olive oil the baguette slices.
Toast until brown, for 4-5 minutes from each side.
Mix potatoes with pepitas.
Spread 1 tbsp Horio goat cheese over every bruschetta and then sweet potatoes on top. Drizzle with Horio Sustainable olive oil and garnish with sea salt.
900 gr sweet potatoes, peeled and diced2 tbsp maple syrup2 tbsp Horio Sustainable olive oil (1+1)115 gr Horio goat cheese in room temperature¼ cup toasted and salted pepitas6 slices of baguette cut diagonallyKosher saltFreshly ground black pepperSea salt for garnishHorio Sustainable olive oil for garnish
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