Savory Roasted Sweet Potato Rounds topped with creamy goat cheese, sweet cranberries, and a drizzle of balsamic glaze. A perfect holiday appetizer!

Contents show

Prep the Sweet Potatoes
- Preheat the oven to 400°F (200°C).
- Arrange the sweet potato rounds on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
Roast the Sweet Potatoes
- Bake for 20-25 minutes, flipping halfway through, until tender and slightly golden.
Cook the Cranberries
- In a small saucepan, heat cranberries with honey over medium heat until softened and syrupy (about 5 minutes). Remove from heat.
Assemble the Rounds
- Spread a layer of goat cheese on each roasted sweet potato round.
- Top with a spoonful of cranberry mixture.
Finish with Garnishes
- Drizzle balsamic glaze over the rounds and sprinkle with fresh thyme leaves. Serve warm or at room temperature.

Cut Evenly
- Ensure the sweet potato rounds are sliced evenly (about ½-inch thick) for uniform cooking and a polished presentation.
Line Your Baking Sheet
- Use parchment paper to prevent sticking and make cleanup easier.
Prep in Advance
- Roast the sweet potato rounds and cook the cranberries ahead of time. Assemble just before serving to save time.
Serve Warm
- These rounds are best enjoyed warm, but they can also be served at room temperature for convenience.
Enhance the Presentation
- Garnish with a sprig of fresh thyme or a light dusting of crumbled goat cheese for an elegant touch.
Adjust Sweetness
- Balance the sweetness of the cranberries and honey with extra balsamic glaze for a tangy contrast.

Cheese Substitutions
- Use cream cheese or mascarpone instead of goat cheese for a milder flavor.
- Blue cheese can be used for a more robust and tangy taste.
Sweet Potato Alternatives
- Swap sweet potatoes with roasted butternut squash slices or thick-cut roasted carrots for a unique twist.
- Use small slices of polenta as a base for a different texture.
Cranberry Alternatives
- Replace fresh cranberries with dried cranberries rehydrated in orange juice.
- Use pomegranate arils for a burst of tartness and added crunch.
Nut Variations
- Top with toasted pecans, walnuts, or slivered almonds for extra crunch.
- Sprinkle with pumpkin seeds for a nut-free option.
Sweetener Substitutions
- Replace honey with maple syrup or agave nectar for a vegan-friendly option.
- Use a balsamic reduction alone for a tangy, less-sweet variation.
Fresh Herbs
- Garnish with fresh rosemary or sage instead of thyme for a different herbal note.
- Add finely chopped chives for a touch of mild onion flavor.

Can I make these sweet potato rounds ahead of time?
- Yes, you can roast the sweet potato rounds and prepare the goat cheese mixture a day in advance. Store the sweet potatoes in an airtight container in the fridge and assemble just before serving. Reheat the sweet potatoes in the oven if desired.
Can I use a different type of potato?
- While sweet potatoes are ideal for their sweetness and vibrant color, you can use Yukon Gold or red potatoes as a substitute. Adjust the roasting time accordingly.
How do I prevent the sweet potato rounds from becoming soggy?
- Ensure the sweet potatoes are cut evenly and roasted in a single layer on a parchment-lined baking sheet. Avoid overcrowding, as this can trap steam and prevent crisping.
What can I use instead of goat cheese?
- If you’re not a fan of goat cheese, cream cheese, ricotta, or mascarpone are excellent substitutes. For a vegan option, use cashew cheese or a plant-based cream cheese.
Can I serve this dish cold?
- Yes, this dish can be served cold or at room temperature. However, it’s most flavorful when served warm, as the goat cheese becomes creamier, and the sweet potatoes maintain their texture.

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Roasted Sweet Potato Rounds with Goat Cheese & Cranberries

Savory Roasted Sweet Potato Rounds topped with creamy goat cheese, sweet cranberries, and a drizzle of balsamic glaze. A perfect holiday appetizer!

Prep the Sweet Potatoes
- Preheat the oven to 400°F (200°C).
- Arrange the sweet potato rounds on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
Roast the Sweet Potatoes
- Bake for 20-25 minutes, flipping halfway through, until tender and slightly golden.
Cook the Cranberries
- In a small saucepan, heat cranberries with honey over medium heat until softened and syrupy (about 5 minutes). Remove from heat.
Assemble the Rounds
- Spread a layer of goat cheese on each roasted sweet potato round.
- Top with a spoonful of cranberry mixture.
Finish with Garnishes
- Drizzle balsamic glaze over the rounds and sprinkle with fresh thyme leaves. Serve warm or at room temperature.

Keywords: Holiday Appetizer, Sweet Potato Rounds, Cranberries, Goat Cheese