Roasted Yam and Sweet Potato Rounds with Gorgonzola and Roasted Pecan Slaw

Today's lunch idea started with a hankering for Agua Verde yam tacos, and morphed into these savory, nutty, sweet, soft and crunchy little pieces of heaven. I sliced and roasted the yam and sweet potatoes into rounds, brushed with a light coat of olive oil, and seasoned with salt and pepper. While they were roasting, I sliced the cabbage and tomatoes, and mixed them with some gorgonzola, sour cream, cream cheese (to cut the gorgonzola), garlic and roasted pecans.

Filling and delicious.