These roasted sweet potato rounds topped with creamy blue cheese, tart cranberries, and crunchy pecans are the ultimate festive appetizer—sweet, salty, and totally stunning.
- Total Time: 35 minutes
- Yield: 20–24 rounds 1x
Ingredients
- 2 large sweet potatoes, scrubbed (skin on)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 cup crumbled blue cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped toasted pecans
- Optional garnish: honey or balsamic glaze, fresh thyme
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice sweet potatoes into 1/2-inch thick rounds. Leave skin on. Try to cut them evenly for uniform roasting.
- Arrange rounds on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 20–25 minutes, flipping halfway through, until tender and golden at the edges.
- Meanwhile, toast chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring often. Set aside.
- Let roasted rounds cool slightly. Top each with a small amount of blue cheese, a few dried cranberries, and toasted pecans.
- Drizzle with honey or balsamic glaze and sprinkle with fresh thyme, if using. Serve warm or at room temperature.
