Sweet Potato Rounds

These Sweet Potato Rounds are an easy holiday appetizer that tops tender roasted sweet potato slices with creamy goat cheese, tart apple, dried cranberries, toasted pecans, and rosemary. They’re sweet, savory, and so delightfully festive!

Sweet potato rounds are the perfect holiday appetizer!

As someone whose greatest fear at any gathering I host is running out of food (or worse, wine), I feel a compulsive need to contribute to any party I attend. While my friends appreciate the generosity, my motives are not as selfless as they appear.

You see, while I want the appetizers I bring to be crowd pleasers, I also bring something I personally intend to devour. These sweet potato rounds with goat cheese, cranberry, and pecans? Guess who inhaled the majority of them at the party to which she just brought them?

Of course I care deeply that the other guests enjoy the appetizers I bring too, and I was not the only one hovering around the plate of sweet potato rounds.

I first discovered the beauty of turning sweet potato rounds into an easy appetizer back when I made these Sweet Potato Bites with Avocado and Bacon. Today’s recipe puts a holiday spin on that same concept by swapping the avocado and bacon for classic fall and winter ingredients that pair beautifully together.

Ingredients and Substitutions

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Sweet Potatoes. Look for 2 large, long, relatively narrow sweet potatoes. Scrub them well; there’s no need to peel unless you prefer them that way.
• Extra-Virgin Olive Oil. Brushing the baking sheets and the tops of the sweet potatoes with olive oil encourages the rounds to brown and keeps them from sticking.
• Apple Cider Vinegar. Its acidity balances the maple syrup, fruit, and sweet potatoes.
• Dijon Mustard. Adds tang and gives the dressing more depth.
• Pure Maple Syrup. Honey works too.
• Pecans. Toast them first. Toasting makes pecans nuttier and crunchier.
• Shallot. Finely chop it so you don’t get large pieces of raw onion in a bite.
• Granny Smith Apple. Its tart flavor and crisp texture are ideal here. You don’t need to peel it!
• Dried Cranberries. Chewy, tart-sweet cranberries make these especially appropriate for Thanksgiving and Christmas.
• Fresh Rosemary. Rosemary gives the topping a woodsy flavor, but thyme would also work.
• Goat Cheese. Creamy, tangy goat cheese holds the topping together and balances the sweet fruit. Not a goat cheese fan? Feta is an easy substitution. A mild blue cheese can work too.

Step-By-Step Instructions

Slice the Sweet Potatoes. Place racks in the upper and lower thirds of your oven and preheat to 425°F. Line two rimmed baking sheets with foil, then brush each with olive oil. Using a sharp knife, slice the sweet potatoes into 1/2-inch-thick rounds. Keeping the slices relatively uniform will help them finish roasting at the same time.

Season. Arrange the sweet potato rounds in a single layer on the prepared baking sheets. Brush the tops with the remaining of olive oil, then season with salt and black pepper. Don’t crowd the rounds. Giving them a little breathing room helps them brown rather than steam!

Roast. Roast for 15 to 20 minutes, until the undersides are golden brown. Halfway through this first roasting time, rotate each pan 180 degrees and switch its position between the upper and lower oven racks. Flip the sweet potato slices. Return them to the oven for another 5 to 8 minutes, until tender.

Make the Topping. While the sweet potatoes roast, whisk the apple cider vinegar, Dijon mustard, and maple syrup together in a small mixing bowl. Finely chop the toasted pecans, shallot, Granny Smith apple, and dried cranberries. Add them to the dressing along with the fresh rosemary. Then, fold in half the goat cheese.

Assemble the Sweet Potato Rounds. Once the sweet potatoes are finished, let them cool slightly. Arrange them on a serving platter. Spoon the apple-cranberry-pecan mixture onto each round, then crumble the remaining goat cheese over the top. ENJOY!

Other Tasty Appetizer Recipes

• Brie Bites
• Ham and Cheese Pinwheels
• Pesto Pinwheels

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Sweet Potato Rounds

4.93 From 14 reviews . Help us out! Review HERE.Help out & review HERE

AUTHOR: Erin Clarke

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Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

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Servings: 24 bites

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These sweet potato rounds are topped with goat cheese, cranberry, apple, and pecan for a holiday appetizer that's easy and delicious!

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Ingredients

  

1x2x3x

• 2 large, long, narrow, sweet potatoes , scrubbed, unpeeled, and cut into 1/2-inch-thick coins (about 1 3/4 pound)
• 2 tablespoons extra-virgin olive oil divided
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 teaspoons apple cider vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon pure maple syrup or honey
• ¼ cup toasted pecan halves
• 1 small shallot
• ½ small Granny Smith apple
• 3 tablespoons reduced-sugar dried cranberries
• 1 tablespoon chopped fresh rosemary
• 2 ounces firm goat cheese

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Instructions

 

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• Place baking racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees F. Line two rimmed baking sheets with foil. Brush the sheets with 1/2 tablespoon olive oil each. With a very sharp knife, slice the sweet potatoes into 1/2-inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush the tops with the remaining 1 tablespoon olive oil. Sprinkle with salt and black pepper. Bake for 15 to 20 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Remove the pans from the oven, flip the slices over, then roast for an additional 5 to 8 minutes, until tender.
• While the potatoes bake, in the bottom of a small mixing bowl, whisk together the vinegar, Dijon, and maple syrup. Finely chop the pecans, shallot (you should have about 1/4 cup), apple (no need to peel; you will have about 1/3 cup), and cranberries. Add them to the bowl with the dressing and sprinkle with the rosemary. With a rubber spatula, toss to coat with the dressing, scraping the spatula along the bottom of the bowl so that the ingredients are well moistened. Fold in half of the goat cheese.
• When the sweet potatoes are finished, let them cool slightly, then transfer them to a serving plate. Top with the pecan mixture, then sprinkle with the remaining goat cheese. Enjoy immediately.

Notes

• TO MAKE AHEAD: The topping can be prepared up to 1 day in advance and stored in the refrigerator. You can also roast the potato rounds in advance, then rewarm them in an oven just before serving. The bites will soften as they sit but taste great at room temperature, even if they are a bit soft.
• TO STORE: Place rounds in an airtight storage container in the refrigerator for up to 3 days.
• Sorry to leave you with the odd half of an apple left over! I usually try to avoid this, but the whole apple was just too much (and it was too yummy WITH the apple to omit it entirely). I suggest you snack on the remaining half while the bites bake…or save it for these Apple Cinnamon Overnight Oats.

Nutrition

Serving: 1biteCalories: 59kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 74mgFiber: 1gSugar: 2g