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Roasted Sweet Potato Rounds with Whipped Goat Cheese, Cranberries & Pecans

A delightful side dish featuring roasted sweet potato rounds topped with creamy whipped goat cheese, tart cranberries, and crunchy pecans.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 large sweet potatoes, washed and sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 ounces goat cheese, softened
  • 1/4 cup heavy cream
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the sweet potato rounds with olive oil, salt, and pepper until evenly coated.
  3. Arrange the rounds on the baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
  4. While the potatoes roast, whip the goat cheese and heavy cream together until smooth and creamy.
  5. Remove potatoes from the oven and let cool slightly.
  6. Top each round with a dollop of whipped goat cheese, cranberries, and pecans.
  7. Garnish with fresh herbs if desired and serve immediately.

Notes

For a vegan version, substitute goat cheese with a plant-based alternative. Store leftovers in an airtight container in the fridge for up to 2 days.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Side Dish
  • Cuisine: American

Nutrition

  • Calories: 250
  • Sugar: 10g
  • Fat: 12g
  • Carbohydrates: 28g
  • Protein: 6g