Ingredients
Scale
For the Sweet Potato Rounds:
- 2-3 large sweet potatoes (about 2 lbs), cut into ½-inch rounds
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: pinch of cinnamon or smoked paprika
For the Toppings:
- 4 oz goat cheese, softened
- ½ cup pecans, roughly chopped
- ¼ cup dried cranberries, chopped
- 2 tablespoons fresh herbs (rosemary, thyme, or parsley), finely chopped
- 1-2 tablespoons honey (for drizzling)
- Additional sea salt and black pepper for finishing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Slice Sweet Potatoes: Wash and dry sweet potatoes (no need to peel—the skin adds texture and nutrition). Slice into ½-inch thick rounds, trying to keep them as uniform as possible for even cooking. You should get about 24 rounds total.
- Season and Oil: Arrange sweet potato rounds in a single layer on the prepared baking sheet. Brush both sides with olive oil or drizzle and toss to coat. Sprinkle with salt, pepper, and optional cinnamon or smoked paprika.
- Roast: Roast for 20-25 minutes, flipping halfway through, until sweet potatoes are tender when pierced with a fork and edges are beginning to caramelize and brown. They should be fork-tender but not mushy.
- Cool Slightly: Remove from oven and let cool for 5 minutes. They should be warm but not piping hot so toppings don’t melt completely.
- Add Goat Cheese: Spread about ½ to 1 teaspoon of softened goat cheese on each sweet potato round. You can crumble it or spread it—either works beautifully.
- Top with Pecans and Cranberries: Sprinkle each round with chopped pecans and dried cranberries, pressing gently so they adhere to the cheese.
- Garnish: Sprinkle fresh herbs over all the bites. Drizzle lightly with honey if desired. Add a small pinch of flaky sea salt and crack of black pepper to each bite.
- Serve: Transfer to a serving platter and serve warm or at room temperature. These are best enjoyed within 1-2 hours of assembly for optimal texture and temperature.
Notes
- Uniform slicing ensures even cooking—aim for consistent ½-inch thickness.
- Don’t overcrowd the pan; use two baking sheets if needed for single layer.
- Roast until tender but not mushy—they should hold their shape.
- Let cool slightly before adding toppings so cheese doesn’t completely melt.
- Roasted sweet potatoes can be made 1-2 days ahead, stored refrigerated.
- Assemble within 1-2 hours of serving for best texture and presentation.
- Easily doubled or tripled for large gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 bites
- Calories: 145
- Sugar: 7g
- Sodium: 165mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 7mg