Sweet Potato Rounds with Blue Cheese, Cranberry & Pecans
These easy and delicious sweet potato rounds topped with creamy blue cheese, tart cranberries, and crunchy pecans make a perfect appetizer or snack.
Ingredients
Main ingredients
- 2 large large sweet potatoes, sliced into 1⁄2-inch thick rounds Cut into even rounds for uniform cooking.
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper, to taste
- ½ cup blue cheese, crumbled Can be substituted with goat cheese or feta.
- ¼ cup dried cranberries
- ¼ cup toasted pecans, chopped Toasting enhances their flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato rounds with olive oil, salt, and pepper in a bowl.
Cooking
- Arrange the rounds on a baking sheet and bake for 25-30 minutes, or until tender and slightly golden.
- Remove from the oven and top each round with crumbled blue cheese, dried cranberries, and chopped pecans.
- Return to the oven for an additional 5 minutes until the cheese is melted.
- Serve warm as an appetizer.
Notes
These sweet potato rounds are best served warm, arranged nicely on a platter. You can sprinkle a little extra pecans or cranberries on top for a decorative touch.
