Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans are one of my go-to holiday appetizers. They strike that balance between festive and effortless, with roasted sweet potatoes, tangy blue cheese, tart cranberries, and crunchy pecans all in one bite. I first served them at a small family gathering, and the platter disappeared in minutes — a true sign of success.
This recipe is special to me because it shows how simple ingredients can create big flavor. The creaminess of blue cheese mellows the sweet potatoes, the cranberries brighten each bite, and the pecans add just the right crunch. Every time I make them, I’m reminded of laughter around the table and the joy of sharing good food.
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When I first experimented with this idea, I drew inspiration from other small-bite recipes like Sweet Potato Rounds with Feta, Cranberries and Pecans. That recipe showed me how well cranberries pair with creamy cheeses, and I wanted to create my own twist using bold blue cheese. Later, I discovered that variations like Eggplant Rounds with Brie, Cranberry and Pecans also celebrate the same flavor trio in creative ways. Those recipes gave me confidence that this flavor combination is not only reliable but universally loved.
Why This Recipe is Special
This dish shines because it strikes the perfect balance between sweet, savory, tangy, and crunchy. It feels sophisticated enough for holiday entertaining, yet simple enough to make on a weeknight when you crave something flavorful without too much effort. Sweet Potato Rounds with Blue Cheese, Cranberry & Pecans are also versatile: serve them as a starter at Thanksgiving, a light appetizer for a dinner party, or even a snack that makes an ordinary evening feel a little brighter.
It’s special to me because it proves that you don’t need complicated techniques to create something memorable. A handful of everyday ingredients transforms into a dish that feels indulgent, festive, and deeply satisfying. That’s the kind of recipe I always want to share — one that sparks joy the moment it hits the table.
Ingredients & Preparation
Ingredient Breakdown
When it comes to Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans, the magic lies in simple ingredients that shine when paired together. Here’s what you’ll need:
| Ingredient | Amount | Purpose |
|---|---|---|
| Sweet Potatoes | 2 large, sliced into ½-inch rounds | Base of the recipe, naturally sweet and hearty |
| Olive Oil | 2 tbsp (30 ml) | Helps crisp the potatoes and deepen flavor |
| Salt & Black Pepper | To taste | Balances sweetness and adds seasoning |
| Blue Cheese | ½ cup (60 g), crumbled | Brings a creamy, tangy bite |
| Dried Cranberries | ¼ cup (30 g) | Adds tart sweetness and color |
| Toasted Pecans | ¼ cup (30 g), chopped | Provides crunch and nutty richness |
| Honey (optional) | 1 tbsp (15 ml) | A drizzle for balance and extra sweetness |
| Fresh Thyme | A few sprigs | Finishing garnish with herby aroma |
Each element works together: the sweet potato provides a naturally caramelized base, while blue cheese and cranberries create that sweet-savory balance that makes these rounds irresistible.
Tools and Substitutions
You won’t need anything fancy — just a sharp knife, a baking sheet, parchment paper, and a brush for the olive oil. If you don’t have blue cheese on hand, a creamy gorgonzola or a milder cheese like feta can work too, though the flavor profile will change. For the crunch, pecans are traditional here, but walnuts or almonds are excellent substitutes.
If you’re already a fan of pairing cheese with sweet potato, you might enjoy recipes like Honey Roasted Sweet Potatoes with Feta and Pecans, which leans on a softer cheese and adds a different texture. Another great option is the elegant Caramelized Onion and Roasted Pumpkin Phyllo Tart with Gorgonzola and Sage, a dish that uses blue cheese in a completely different but equally delicious way. Both highlight how versatile these flavors can be, whether you’re serving appetizers or full entrées.
Cooking Instructions & Tips
Step-by-Step Cooking Method
Making Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans is simple and stress-free, even if you’re prepping for a busy holiday gathering.
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Preheat & prepare
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. -
Slice & season
Cut sweet potatoes into ½-inch rounds. Lay them in a single layer, brush with olive oil on both sides, and season with salt and pepper. -
Roast until golden
Bake for 20–25 minutes, flipping halfway, until the potatoes are tender inside and lightly caramelized at the edges. -
Add the blue cheese
Remove from the oven and immediately sprinkle with crumbled blue cheese so it begins to soften into the warm rounds. -
Finish with toppings
Scatter cranberries and toasted pecans over the cheese. Drizzle lightly with honey if desired, and garnish with fresh thyme leaves.
Serve warm and enjoy the harmony of flavors in every bite.
Tips and Tricks to Perfect It
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Cut evenly: Keeping the rounds the same thickness ensures they cook at the same rate.
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Crispier edges: For crispier potatoes, increase roasting time by 5 minutes, but keep an eye on them to avoid burning.
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Make-ahead option: Roast the potatoes a day in advance, then reheat and finish with cheese and toppings right before serving.
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Balance the flavors: If your blue cheese is very strong, drizzle a touch of honey to mellow the tanginess.
I love serving these alongside other appetizers like Roasted Beet Blue Cheese Towers, which also feature the same bold cheese in a colorful, bite-sized way. For a lighter pairing, Caramelized Pear and Blue Cheese Salad offers a fresh balance that complements the richness of the sweet potato rounds beautifully.
Serving, Storing & Pairing
What to Serve with Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans
These little rounds are versatile enough to shine on their own, but they really come alive when paired with other dishes. I often bring them out as an appetizer before a hearty main course, or set them on a grazing board alongside cheeses, nuts, and seasonal fruit.
Because they balance savory, sweet, and tangy flavors, they complement both rich and fresh recipes. For instance, they pair beautifully with Maple Pecan and Brie Stuffed Sweet Potatoes with a Cranberry Glaze — both recipes highlight holiday flavors with cranberries and nuts but in completely different textures. Another wonderful pairing is Cranberry Whipped Feta Dip with Hot Honey Drizzle, which offers a creamy and slightly spicy contrast that keeps a holiday spread exciting.
Whether you’re planning a Thanksgiving table, a Christmas gathering, or a casual wine night with friends, these rounds slide seamlessly into the menu. Their jewel-toned appearance also makes them a visually stunning addition to any holiday platter.
How to Store and Reheat
One of the best things about Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans is that they can be prepped ahead with little effort.
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To store: Place cooled rounds in a single layer inside an airtight container, separating layers with parchment paper to prevent sticking. They’ll keep in the refrigerator for up to 3 days.
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To reheat: Arrange on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, until heated through. The blue cheese will soften again, and the cranberries and pecans will stay vibrant.
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Avoid microwaving: It can make the sweet potatoes soggy and unevenly heated.
If you want to prep ahead, roast the sweet potatoes in advance and refrigerate them plain. Then, just before serving, reheat, add the blue cheese, cranberries, and pecans, and finish with honey and thyme. This keeps the texture perfect and the flavors fresh.
FAQ Section
Can I make Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans ahead of time?
Yes! You can roast the sweet potato rounds a day in advance. Store them in the fridge, then reheat in the oven and add the blue cheese, cranberries, and pecans just before serving.
What type of blue cheese works best for this recipe?
A creamy blue cheese like gorgonzola or Danish blue is ideal. If you prefer a stronger flavor, try Stilton or Roquefort. The tang of the cheese balances the natural sweetness of the potatoes perfectly.
Can I make this recipe without nuts?
Absolutely. If you need a nut-free version, skip the pecans or replace them with pumpkin seeds or sunflower seeds for crunch without allergens.
Do these rounds work as a main dish or just an appetizer?
They’re most often served as a festive appetizer, but you can double the recipe and plate them with a fresh salad for a light, satisfying meal.
Conclusion
Bringing a dish like Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans to the table always feels special. It’s simple to make yet full of flavor, with the perfect balance of sweet, tangy, and savory in every bite. I love how just a handful of ingredients can create an appetizer that feels festive enough for the holidays yet easy enough for a weeknight snack.
If you enjoyed this recipe, you’ll probably love trying Sweet Potato Rounds with Herbed Ricotta, Walnuts and Cranberries — a creamy variation with a lighter cheese twist. For another bold and beautiful appetizer, Roasted Strawberry Brie Delight offers a fruity spin that’s equally elegant and crowd-pleasing.
Whether you’re hosting a big family dinner or looking for a quick seasonal appetizer, this recipe is one to keep in your rotation. Serve it once, and I promise it will become a request year after year.
If you make these Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans, I’d love to hear how they turned out for you! Please rate the recipe, leave a comment, and share it on Pinterest so others can enjoy it too.
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Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans
- Total Time: 35
- Yield: 8 servings
- Diet: Vegetarian
Description
Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans are a festive appetizer with roasted sweet potatoes topped with creamy blue cheese, tart cranberries, crunchy pecans, and a drizzle of honey.
Ingredients
• 2 large sweet potatoes, sliced into ½-inch (1.2 cm) rounds
• 2 tablespoons (30 ml) olive oil
• Salt and freshly ground black pepper, to taste
• ½ cup (60 g) blue cheese, crumbled
• ¼ cup (30 g) dried cranberries
• ¼ cup (30 g) toasted pecans, chopped
• 1 tablespoon (15 ml) honey (optional, for drizzling)
• Fresh thyme leaves, for garnish
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange sweet potato slices in a single layer, brush with olive oil, and sprinkle with salt and pepper.
3. Roast for 20–25 minutes, flipping halfway, until tender and lightly golden.
4. Remove from oven and top each round with crumbled blue cheese so it begins to soften.
5. Sprinkle cranberries and toasted pecans over the cheese.
6. Drizzle lightly with honey, garnish with thyme, and serve warm.
Notes
– For stronger flavor, try Stilton or Roquefort blue cheese.
– For a milder option, swap in gorgonzola dolce or feta.
– Walnuts or almonds can be used instead of pecans.
– Best reheated in the oven to keep potatoes crisp.
– Pairs beautifully with sparkling wine or a festive salad.
- Prep Time: 10
- Cook Time: 25
- Method: Roasting
- Cuisine: American