Sweet Potato Rounds with Blue Cheese, Cranberry & Pecans
A delightful combination of savory and sweet, these Sweet Potato Rounds topped with blue cheese, cranberries, and pecans are perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes, sliced into 1/2-inch rounds
- 1 cup blue cheese crumbles (can substitute with feta)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (toasted)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: fresh herbs (rosemary or thyme) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the sweet potatoes into 1/2-inch thick rounds and place them in a bowl.
- Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
- Spread the sweet potato rounds on a parchment-lined baking sheet in a single layer.
- Bake in the preheated oven for 20–25 minutes or until tender and starting to caramelize, flipping halfway through.
- Remove from the oven and sprinkle the blue cheese, cranberries, and pecans over the sweet potato rounds. Return to the oven for an additional 5 minutes to warm the toppings.
- Optional: sprinkle with fresh herbs before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg