Sweet Potato & Goat Cheese Bruschetta

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1 1/2 - 2 pounds sweet potatoes, peeled and diced into 1/2-inch pieces

2 tablespoons pure maple syrup

2 tablespoons olive oil, divided

4 ounces goat cheese, at room temperature

1/4 cup pumpkin seeds (roasted, salted, and shelled)

6 (1/2-inch) slices sourdough bread, cut on the diagonal

Kosher salt and freshly ground black pepper

Sea salt and olive oil, for garnish

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