Sweet Potato Rounds with Goat Cheese, Cranberries & Honey-Glazed Pecans
Roasted sweet potato rounds topped with creamy goat cheese, tart cranberries, and sweet honey-glazed pecans – a perfect appetizer or side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Method: Appetizer
- Cuisine: American
Ingredients
Scale
- For the Roasted Rounds:
- 2 large sweet potatoes, scrubbed and sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- For the Topping:
- 4 oz goat cheese, softened
- 1/2 cup dried cranberries
- For the Honey-Glazed Pecans:
- 1/2 cup pecans, chopped
- 2 tbsp honey
- 1 tbsp butter
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato rounds with olive oil, sea salt, and black pepper until evenly coated.
- Arrange rounds in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender.
- Meanwhile, make the honey-glazed pecans: In a small skillet over medium heat, melt butter and honey together. Add pecans and a pinch of salt. Cook, stirring constantly, for 2–3 minutes until pecans are toasted and coated. Remove from heat and let cool.
- Spread softened goat cheese onto each roasted sweet potato round.
- Top with dried cranberries and a sprinkle of honey-glazed pecans.
- Serve warm or at room temperature.
Notes
For a dairy-free version, substitute goat cheese with a plant-based cream cheese.
Nutrition
- Calories: 280
- Sugar: 18g
- Fat: 16g
- Carbohydrates: 30g
- Protein: 6g
Find it online: https://cheerychop.com/sweet-potato-rounds-goat-cheese-pecans/