If you’re craving a dish that dances on your taste buds with a perfect blend of sweet, tangy, and creamy, look no further than this Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans Recipe. These bite-sized delights bring together tender roasted sweet potatoes topped with a vibrant mixture of tart cranberries, crisp apples, toasted pecans, and tangy goat cheese, all elevated by a subtly sweet and tangy dressing. It’s a stunning and flavorful appetizer or snack that fits every season and always invites compliments.
Ingredients You’ll Need
This Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans Recipe is surprisingly simple, relying on fresh, essential ingredients to create layers of delightful flavors and textures. Each component plays its part, adding a mix of crunch, creaminess, and zest that makes this dish truly memorable.
- Sweet potatoes: Choose long, narrow ones for even, 1/2-inch thick coins that roast perfectly to tender and golden.
- Extra-virgin olive oil: Divided for brushing both the pans and rounding the veggies with a luscious finish.
- Kosher salt: Enhances the natural sweetness of the potatoes and balances the tangy toppings brilliantly.
- Ground black pepper: Adds a mild heat and earthy aroma that wakes up the dish.
- Apple cider vinegar: Brings a bright, zesty pop that cuts through the richness of the goat cheese.
- Dijon mustard: Provides a subtle spicy tang that complements the dressing’s sweetness.
- Pure maple syrup or honey: Offers gentle sweetness to round off the dressing nicely.
- Toasted pecan halves: Add crunch and a buttery note, finely chopped to mingle easily with the other toppings.
- Small shallot: Finely chopped for a sweet onion bite that lifts the flavor profile.
- Granny Smith apple: Crisp and tart, chopped small to add a refreshing, juicy texture.
- Reduced-sugar dried cranberries: Bring bursts of tangy sweetness without overpowering the dish.
- Fresh rosemary: Finely chopped for earthy, aromatic bursts.
- Firm goat cheese: Crumbled to add creamy, tangy richness that perfectly balances the sweet and tart elements.
How to Make Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans Recipe
Step 1: Roast the Sweet Potato Rounds
Start by preheating your oven to 425 degrees F with racks placed in the upper and lower thirds. Line two rimmed baking sheets with foil and brush lightly with olive oil. Slice your scrubbed, unpeeled sweet potatoes into 1/2-inch thick coins using a sharp knife to ensure even cooking. Arrange the rounds in a single layer on the prepared sheets, brush with the remaining oil, then season with kosher salt and black pepper. Roast for 15 to 20 minutes, flipping and swapping trays midway to get that golden crisp underneath. A final 5 to 8 minutes after flipping completes the tender, roasted rounds.
Step 2: Prepare the Topping
While the sweet potatoes bake, whisk together apple cider vinegar, Dijon mustard, and maple syrup in a small bowl to make a lively dressing. Finely chop toasted pecans, shallot, apple, and dried cranberries, then toss all with the dressing and sprinkle in fresh rosemary. Use a rubber spatula to mix everything thoroughly, ensuring every morsel is coated with that bright, sweet, and tangy dressing. Gently fold in half of the goat cheese to introduce creamy, tangy bites throughout.
Step 3: Assemble and Serve
Once your sweet potatoes are tender and slightly cooled, transfer them to a serving plate. Spoon the prepared topping over each round generously, then sprinkle with the remaining goat cheese for a stunning final touch. Serve immediately to enjoy the vibrant contrasts of warm roasted sweet potato and cool, fresh toppings at their best.
How to Serve Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans Recipe
Garnishes
Adding a touch of extra fresh rosemary or a light drizzle of honey can elevate each bite and add visual appeal. You might also scatter a few extra toasted pecans on top for added crunch and rustic charm.
Side Dishes
This recipe shines as an appetizer or snack, but it also pairs wonderfully with simple greens like arugula or spinach salad dressed in lemon vinaigrette. For heartier meals, serve alongside roasted chicken or grilled pork to complement the sweet and savory notes.
Creative Ways to Present
Try serving these rounds on a large wooden board for a charming rustic look at a party, or arrange them neatly on tiered platters if you’re entertaining guests. For a festive touch, use a small sprig of rosemary and a few cranberries atop each to mimic holiday colors.
Make Ahead and Storage
Storing Leftovers
Store leftover sweet potato rounds in an airtight container in the refrigerator for up to 3 days. Keep the goat cheese topping separate if possible to preserve freshness and texture.
Freezing
This is one recipe best enjoyed fresh, but you can freeze the roasted sweet potato rounds alone in a single layer on a baking sheet, then transfer to freezer bags for up to 1 month. Thaw overnight in the fridge before reheating and adding the fresh toppings.
Reheating
Reheat the sweet potato rounds gently in a 350-degree oven for about 10 minutes until warmed through and slightly crisp again. Add the topping once heated so the flavors and textures remain vibrant and fresh.
FAQs
Can I substitute goat cheese with another cheese?
Absolutely! Cream cheese or feta can work nicely as alternatives, offering different but delicious creamy, tangy notes. Just keep in mind the saltiness and texture to maintain balance.
Are these rounds gluten-free?
Yes, this Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans Recipe is naturally gluten-free, making it a perfect appetizer for gluten-sensitive guests.
How do I make this recipe nut-free?
If you need to avoid nuts, omit the pecans and perhaps add pumpkin seeds or toasted sunflower seeds for similar crunch and texture without the allergens.
Can I prepare the toppings in advance?
Yes, the topping mixture (without the goat cheese) can be made a few hours ahead and stored in the fridge. Add the goat cheese right before serving to keep it fresh and creamy.
What’s the best sweet potato variety to use?
Long, narrow sweet potatoes are ideal as they slice evenly and roast uniformly. Look for firm, unblemished ones to ensure the best texture and flavor.
Final Thoughts
This Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans Recipe is one of those dishes you’ll want to make again and again. Its blend of textures and flavors creates a perfect balance that’s as pleasing to the eyes as it is to the palate. Whether for a cozy night in or an impressive holiday gathering, these rounds will surely become a beloved favorite. Give them a try—you won’t regret it!
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Sweet Potato Rounds with Goat Cheese, Cranberry, Apple, and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 servings (about 24 rounds)
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully crispy roasted sweet potato rounds topped with a flavorful mixture of goat cheese, dried cranberries, tart apple, toasted pecans, shallots, and fresh rosemary, dressed in a tangy apple cider vinaigrette. This recipe makes a perfect appetizer or snack that balances natural sweetness with savory and tangy notes.
Ingredients
Sweet Potato Rounds
- 2 large, long, narrow sweet potatoes (about 1 3/4 pounds), scrubbed, unpeeled, and cut into 1/2-inch-thick coins
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Topping Mixture
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon pure maple syrup or honey
- 1/4 cup toasted pecan halves
- 1 small shallot, finely chopped (about 1/4 cup)
- 1/2 small Granny Smith apple, finely chopped (about 1/3 cup), no need to peel
- 3 tablespoons reduced-sugar dried cranberries, finely chopped
- 1 tablespoon chopped fresh rosemary
- 2 ounces firm goat cheese, divided
Instructions
- Preheat and prepare sweet potatoes: Place baking racks in the upper and lower thirds of the oven and preheat to 425°F (220°C). Line two rimmed baking sheets with foil and brush each with 1/2 tablespoon olive oil. Using a very sharp knife, slice the sweet potatoes into 1/2-inch-thick rounds. Arrange them in a single layer on the baking sheets and brush the tops with the remaining 1 tablespoon olive oil. Sprinkle evenly with kosher salt and ground black pepper.
- Roast the sweet potatoes: Bake for 15 to 20 minutes, rotating the pans 180 degrees and swapping their positions between the upper and lower racks halfway through baking to ensure even browning. Remove the pans and carefully flip each sweet potato slice over. Continue roasting for an additional 5 to 8 minutes until the slices are tender and golden brown underneath.
- Prepare the topping mixture: While the sweet potatoes roast, whisk together apple cider vinegar, Dijon mustard, and maple syrup in a small mixing bowl. Finely chop the toasted pecans, shallot, apple, and dried cranberries, then add them to the dressing. Sprinkle in the chopped fresh rosemary. Toss gently with a rubber spatula to thoroughly coat and moisten the ingredients. Fold in half of the goat cheese to incorporate it into the mixture.
- Assemble and serve: Once the sweet potato rounds have cooled slightly, transfer them to a serving plate. Spoon the pecan and fruit topping evenly over the rounds, then sprinkle with the remaining goat cheese. Serve immediately to enjoy the contrast of warm crispy potatoes and the cool, tangy topping.
Notes
- For best texture, use firm sweet potatoes and cut them evenly into 1/2-inch-thick rounds.
- The apple adds a fresh tart crunch – Granny Smith is ideal for balance but you can substitute with other tart apple varieties.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- Reduced-sugar dried cranberries help keep the topping less sweet and more balanced; regular cranberries can be used but may alter sweetness.
- If goat cheese is unavailable, a similar firm chèvre or a mild feta can be an alternative.
- This dish is best enjoyed fresh to maintain the contrast in textures but can be prepared a few hours in advance and chilled, then brought to room temperature before serving.
