Holiday Roasted Sweet Potato Rounds with Whipped Cheese, Cranberries & Pecans

Ingredients

Step-by-Step Instructions

Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).

2. Wash and dry the sweet potatoes thoroughly.

3. Cut them into thick rounds, approximately ½–¾ inch thick.

4. Arrange the slices on a parchment-lined baking tray.

5. Brush both sides with olive oil.

6. Sprinkle with salt, black pepper, and garlic powder.

Step 2: Roast the Sweet Potatoes

1. Place the baking tray in the preheated oven.

2. Roast for 20–25 minutes.

3. Flip the sweet potato rounds halfway through cooking.

4. Continue roasting until tender inside and lightly caramelized around the edges.

5. Remove from the oven and allow them to cool slightly.

Step 3: Prepare the Creamy Cheese Mixture

1. Place goat cheese and cream cheese in a mixing bowl.

2. Add 1 tablespoon of honey.

3. Add a pinch of black pepper.

4. Add a little finely chopped fresh thyme.

5. Beat using a hand mixer until smooth and fluffy.

6. Taste and adjust the seasoning.

Step 4: Prepare the Cranberry and Pecan Topping

1. Roughly chop the dried cranberries.

2. Chop the pecans into small pieces.

3. Toast the pecans in a dry skillet over medium-low heat for 2–3 minutes.

4. Stir frequently until fragrant.

5. Allow them to cool.

6. Mix with the cranberries and a little chopped rosemary.

Step 5: Assemble the Sweet Potato Bites

1. Arrange the roasted sweet potato rounds on a serving board.

2. Spread a generous spoonful of whipped cheese over each round.

3. Add chopped cranberries.

4. Sprinkle toasted pecans over the cheese.

5. Add a few fresh thyme leaves.

Step 6: Add Honey Glaze

1. Warm the remaining honey slightly.

2. Drizzle it over the assembled sweet potato rounds.

3. Add a little chopped fresh parsley.

4. Garnish with rosemary sprigs.

5. Finish with freshly cracked black pepper.

Step 7: Serve

Arrange the finished rounds on a wooden serving board.

Serve warm or at room temperature as a delicious holiday appetizer, party snack, or elegant side dish.

Nutrition Information

Estimated values per serving, based on 6 servings.

Nut Information (Q/S)

Q/S = Quantity per Serving

Pecans are included in this recipe.

Allergen information: Contains pecans and dairy. For a nut-free version, omit pecans and use toasted pumpkin seeds after checking for cross-contact.

Helpful Cooking Tips

1. Choose sweet potatoes that are similar in size for evenly shaped rounds.

2. Do not cut the rounds too thin or they may become soft.

3. Roast until the edges are caramelized for extra sweetness.

4. Use room-temperature cheese for a smoother topping.

5. Toast pecans lightly to enhance their natural flavor.

6. Add honey just before serving to maintain the beautiful presentation.

7. Fresh rosemary and thyme provide a wonderful holiday aroma.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze roasted sweet potato rounds separately for up to 2 months.

• Reheating: Warm the sweet potato rounds in the oven at 350°F (175°C).

• Make Ahead: Roast the sweet potatoes and prepare the cheese mixture a day ahead. Assemble shortly before serving.

Perfect Occasions to Serve

• Thanksgiving dinner

• Christmas gatherings

• Holiday parties

• Family celebrations

• Dinner party appetizers

• Special weekend dinners

Final Result

Beautiful golden roasted sweet potato rounds topped with fluffy creamy cheese, jewel-like cranberries, crunchy toasted pecans, fragrant rosemary, and a delicious honey drizzle.

Sweet, savory, creamy, and crunchy — an elegant holiday appetizer that looks as wonderful as it tastes!