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
Scale
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.
