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Sweet Potato Holiday Rounds

These gorgeous little rounds are like tiny sweet potato casseroles that your guests can eat in one bite! They're naturally gluten-free and can easily be made vegetarian too. The combination of sweet and savory flavors screams holiday cheer!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 20 servings
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes sliced into 1/2-inch rounds
  • 3 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon garlic powder
  • 1/2 cup goat cheese or cream cheese softened
  • 1/4 cup dried cranberries chopped
  • 1/4 cup pecans chopped and toasted
  • 2 tablespoons honey
  • 1 tablespoon fresh rosemary finely chopped
  • 1/4 teaspoon sea salt
  • Fresh thyme leaves for garnish
  • Black pepper to taste

Method
 

  1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
  2. Arrange sweet potato rounds in a single layer on the baking sheets, making sure they don't overlap.
  3. Brush both sides of each round with olive oil and sprinkle with cinnamon, garlic powder, salt, and pepper.
  4. Roast for 25-30 minutes, flipping halfway through, until the rounds are tender and lightly caramelized.
  5. While the sweet potatoes are roasting, mix together the goat cheese, chopped cranberries, and half of the chopped pecans in a bowl.
  6. Remove the sweet potato rounds from the oven and let them cool for about 5 minutes.
  7. Top each round with a dollop of the cranberry-cheese mixture.
  8. Drizzle with honey, sprinkle with remaining pecans and fresh rosemary, and garnish with thyme leaves before serving.