Sweet Potato Rounds with Blue Cheese, Cranberry & Pecans
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A beautiful sweet-savory appetizer featuring roasted sweet potato rounds topped with creamy blue cheese, cranberries, and toasted pecans.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Total time
- 35 minutes
- Yield
- 12 rounds
Ingredients
2 large sweet potatoes, sliced into ½-inch rounds 2 tbsp olive oil Salt and black pepper, to taste ½ cup crumbled blue cheese ¼ cup dried cranberries ¼ cup toasted pecans, chopped 1 tbsp honey (optional) Fresh thyme leaves for garnishInstructions
- Step 1: Preheat Oven – Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Slice and Season – Cut sweet potatoes into ½-inch rounds, brush with olive oil, and sprinkle with salt and pepper.
- Step 3: Roast – Bake for 20–25 minutes, flipping halfway, until golden and tender.
- Step 4: Add Toppings – While warm, top with blue cheese, cranberries, and pecans.
- Step 5: Finish – Drizzle honey and garnish with thyme before serving.
Notes
Perfect make-ahead appetizer; reheat easily before serving. For a vegan option, use dairy-free cheese and maple syrup instead of honey.Nutrition
- Calories
- 145
- Fat
- 8g
- Saturated fat
- 3g
- Sugar
- 6g
- Sodium
- 80mg
- Protein
- 3g
- Carbohydrates
- 14g
- Fiber
- 3g