Description
Sweet Potato Rounds with Goat Cheese & Cranberries offer a delightful blend of sweet and savory flavors, featuring tender roasted sweet potatoes topped with creamy goat cheese, tangy dried cranberries, and a touch of honey and balsamic glaze. This easy-to-make appetizer or snack is perfect for gatherings or a flavorful bite any time.
Ingredients
Scale
Sweet Potato Rounds
- 2 large sweet potatoes, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
Toppings
- 4 oz goat cheese, softened
- ½ cup dried cranberries
- 2 tablespoons honey (optional)
- Fresh thyme leaves for garnish
- Balsamic glaze for drizzling
Instructions
- Prep and Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting. This step makes the sweet potatoes tender and golden brown.
- Arrange and Season: Place the sweet potato rounds evenly on a baking sheet. Brush both sides with olive oil and season with salt and pepper to enhance their flavor.
- Roast the Sweet Potatoes: Roast in the oven for 20-25 minutes, flipping the rounds halfway through to cook evenly. Cook until they are golden and tender.
- Add the Toppings: Remove the sweet potatoes from the oven. While still warm, spread a small amount of softened goat cheese on each round and top with a few dried cranberries for a flavorful contrast.
- Drizzle and Garnish: Drizzle honey over the rounds if you like added sweetness, followed by a light drizzle of balsamic glaze. Finish by sprinkling fresh thyme leaves on top for a fresh herbal note.
Notes
- You can substitute the goat cheese with cream cheese or ricotta if preferred.
- For a vegan version, replace goat cheese with a plant-based cheese and omit honey or use maple syrup instead.
- Roasting time may vary slightly depending on the thickness of the sweet potato slices.
- Balsamic glaze can be homemade by reducing balsamic vinegar or store-bought for convenience.
- This recipe can be served warm or at room temperature, making it ideal for parties.
