The sweet-savoury balance is the whole exercise here and it's easy to tip too far — candied sweet potato with goat cheese could be cloying, and the thing that saves it is a proper pinch of salt and letting the pecans toast until they're genuinely dark. Chef Emily was specific about both. What I took away is that the goat cheese wants whipping until it's much lighter than you'd think, which changes the texture entirely.
Finley