Description
Elegant roasted sweet potato rounds topped with creamy goat cheese, tart cranberries, and crunchy pecans – a perfect holiday appetizer or festive side dish.
Ingredients
Scale
- 2 large sweet potatoes, washed and sliced into 1/4-inch rounds
- 2 tablespoons olive oil (extra virgin is my favorite for richer flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz (115 g) goat cheese, softened (choose a creamy, high-quality brand for best results)
- 1/4 cup (60 g) dried cranberries, chopped
- 2 tablespoons honey (or maple syrup for a vegan option)
- 2 tablespoons chopped fresh parsley or thyme (for garnish)
- Optional: 1/4 cup (30 g) chopped pecans or walnuts for an extra crunch
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Toss sweet potato rounds with olive oil, salt, pepper and cinnamon. Arrange in single layer.
- Roast 20 minutes, flip, then roast 10-15 more minutes until tender and caramelized.
- Let cool slightly. Top each round with goat cheese, cranberries and pecans.
- Drizzle with honey and sprinkle with thyme.
- Serve warm or at room temperature.
Notes
- Make ahead: Roast potatoes up to 2 days in advance, reheat before topping
- For nut-free version: substitute pepitas for pecans
- Presentation tip: Vary sizes of sweet potato rounds for visual interest
- Can be served as vegetarian main over greens
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer/Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 rounds
- Calories: 180
- Sugar: 9g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg