Sweet Potato Rounds with Goat Cheese Cranberry and Pecans
These sweet potato rounds topped with a creamy goat cheese, cranberry and toasted pecan mix are cozy, elegant, and perfect for effortless snacking or serving as an appetizer.
Equipment
- 1 Mixing bowl medium size
Ingredients
Main Ingredients
- 2 large sweet potatoes scrubbed and sliced into half inch rounds
- 2 tablespoons olive oil divided for brushing and mixing
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 teaspoons apple cider vinegar
- 0.5 teaspoon Dijon mustard
- 0.5 teaspoon maple syrup or honey
- 0.25 cup toasted pecan halves
- 1 small shallot finely chopped
- 3 tablespoons reduced-sugar dried cranberries
- 0.33 cup fresh apple finely chopped, peel removed
- 2 tablespoons fresh rosemary chopped
- 0.5 cup goat cheese divided
Instructions
Instructions
- Preheat oven to 425°F. Line 2 baking sheets with foil and brush each with olive oil.
- Slice sweet potatoes into half inch rounds. Arrange on baking sheets. Brush with olive oil, sprinkle with salt and pepper.
- Bake for 15-20 minutes. Rotate and switch pans halfway through for even browning.
- Flip potato slices, return to oven, roast 5-8 more minutes until tender and browned.
- While roasting, mix vinegar, mustard, maple syrup in bowl for dressing.
- Chop pecans, shallot, apple, and cranberries. Add to dressing with rosemary and mix well.
- Fold in half the goat cheese. Top potato rounds with mix and sprinkle remaining cheese before serving.
Notes
Prep topping in advance. Store separately from roasted potatoes until ready to serve for best texture.