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Roasted Sweet Potato Rounds with Goat Cheese and Cranberries

Roasted sweet potato rounds with goat cheese and cranberries make an easy, colorful appetizer with browned edges and creamy, tangy topping. Roast the rounds until tender, then finish them warm with chopped cranberries, fresh thyme, and honey.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 282
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 sweet potatoes large, about 2 pounds total, scrubbed
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the topping
  • 4 oz goat cheese softened
  • 0.33 cup dried cranberries chopped
  • 2 tbsp honey
  • 1 tsp thyme fresh leaves

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Roast the sweet potatoes
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Cut the sweet potatoes into 1/2-inch-thick rounds.
  4. Toss the sweet potato rounds with the olive oil, kosher salt, and black pepper in a large bowl.
  5. Arrange the rounds in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, flipping halfway through, until tender and browned at the edges.
Top and serve
  1. While the rounds are warm, spread or crumble the goat cheese over them, then sprinkle with the cranberries and thyme and drizzle with honey.

Notes

For evenly browned edges, arrange the rounds in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free option, use a plant-based goat cheese alternative.