Description
Roasted sweet potato rounds topped with creamy goat cheese, candied nuts, dried cranberries, honey, lemon zest, basil, and balsamic reduction. This elegant appetizer delivers a delicious balance of sweet, savory, creamy, and crunchy flavors.
Ingredients
2 large sweet potatoes, peeled and sliced into 1-inch-thick rounds
5 oz goat cheese
1/3 cup candied walnuts or pecans
1/3 cup dried cranberries
2 tbsp balsamic reduction
1 tsp sea salt, plus more to taste
1/2 tsp sweet paprika
2 tbsp olive oil, plus more as needed
1 tbsp blood orange olive oil
3 tbsp wild honey
Zest from 1 lemon
15 small basil leaves, for garnish
Instructions
- Preheat the oven to 500°F.
- In a small bowl, combine the olive oil, sea salt, and sweet paprika.
- Coat each sweet potato round thoroughly with the olive oil mixture.
- Arrange the rounds on a large baking tray in a single layer, ensuring they do not touch.
- Bake for 8 to 10 minutes per side until golden and tender.
- Transfer the roasted sweet potato rounds to a serving tray.
- Top each round with goat cheese, candied walnuts or pecans, and dried cranberries.
- Drizzle wild honey over each piece.
- Sprinkle lemon zest evenly across the appetizer.
- Finish with fresh basil leaves, a drizzle of balsamic reduction, and blood orange olive oil before serving.
Notes
Whipped feta can be used instead of goat cheese for a saltier flavor.
Use toasted pecans for extra crunch or pomegranate arils instead of dried cranberries for a fresher topping.
Fresh thyme or rosemary adds an earthy flavor that pairs well with sweet potatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best texture, keep toppings separate and assemble just before serving.
Reheat sweet potato rounds in a 350°F oven for 5 to 8 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg
