Sweet Potato Rounds with Goat Cheese & Cranberries
These Sweet Potato Rounds with Goat Cheese & Cranberries are a beautiful and delicious appetizer or side dish. The sweet potato rounds serve as the perfect base for creamy goat cheese, tangy cranberries, and a drizzle of honey. Ideal for holidays or any special gathering!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- Category: Appetizer, Side Dish
- Cuisine: American
Ingredients
Scale
- 2 large sweet potatoes, washed and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz (115 g) goat cheese, softened
- 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
Instructions
- Preheat the oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the sweet potato rounds:
- Toss the sweet potato slices with olive oil, salt, and pepper in a large bowl. Arrange the slices in a single layer on the prepared baking sheet.
- Bake the sweet potatoes:
- Roast the sweet potato rounds for 20-25 minutes, flipping halfway through, until they are tender and slightly golden around the edges.
- Assemble the rounds:
- Once the sweet potatoes are out of the oven, let them cool slightly. Spread a small amount of goat cheese onto each slice. Top with a few chopped cranberries and a sprinkle of nuts, if using.
- Drizzle and garnish:
- Drizzle the rounds with honey or maple syrup and garnish with fresh parsley or thyme.
- Serve:
- Arrange the sweet potato rounds on a platter and serve warm or at room temperature.
Notes
- Make-ahead: Roast the sweet potato rounds ahead of time and store them in the refrigerator. Assemble just before serving.
- Vegan option: Use a plant-based cream cheese or mashed avocado in place of goat cheese, and drizzle with maple syrup instead of honey.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven.