Sweet Potato Rounds with Feta, Cranberries and Pecans

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Sweet Potato Rounds with Feta, Cranberries and Pecans are one of those dishes that look simple but feel special. The first time I made them, it was the morning after Thanksgiving. Still barefoot in the kitchen, sipping coffee, I glanced at leftover sweet potatoes and thought, Why not dress them up into something festive?

And just like that, this appetizer was born.

What makes this recipe stand out is the contrast in every bite — the natural sweetness of roasted sweet potatoes, the creamy saltiness of feta, chewy bursts of dried cranberries, and the crunch of toasted pecans. A drizzle of honey brings it all together, making each round feel like a mini celebration.

It started as a way to use leftovers, but quickly became a go-to for parties, brunches, and quiet dinners alike. Friends always ask for the recipe, much like they do with the Eggplant Rounds with Brie, Cranberry and Pecans — another crowd-pleasing favorite that’s easy and elegant.

Whether you’re new here or a returning reader, I’m so glad you’re joining me in the kitchen. I’d love to share more cozy, vibrant recipes like this one — be sure to follow on Pinterest for weekly inspiration: pinterest.com/recipesbysylvia.

Let’s head into the ingredients — they’re easy to find, and you might already have most of them in your pantry.

Why This Recipe Belongs in Your Rotation

This isn’t just another appetizer — it’s a conversation starter. It’s gluten-free, vegetarian, and as stunning on the plate as it is on the palate. The ingredients are simple and easy to find, yet when layered together, they create a dish that looks like it took hours.

These Sweet Potato Rounds with Feta, Cranberries and Pecans also pair beautifully with other cozy fall dishes like the Sweet Potato Rounds with Halloumi, Roasted Beets and Walnut Sage Pesto. The warmth of the sweet potatoes, contrasted with pops of tangy, nutty, and sweet toppings, makes this recipe not only flavorful but beautifully balanced.

And best of all? It comes together in just 35 minutes.

Ingredients & Preparation 

Simple Ingredients That Pack Flavor

One of the reasons I love making these Sweet Potato Rounds with Feta, Cranberries and Pecans is how effortlessly they come together. Most of the ingredients are pantry staples, and even the fresh ones are easy to find year-round. Here’s what you’ll need:

Ingredient	Amount	Notes
Sweet Potatoes	2 medium (about 500 g)	Sliced into ½-inch rounds
Olive Oil	2 tbsp (30 ml)	For brushing the rounds
Sea Salt	½ tsp (2 g)	Adjust to taste
Black Pepper	¼ tsp (1 g)	Freshly ground preferred
Feta Cheese	½ cup (75 g)	Crumbled
Dried Cranberries	¼ cup (30 g)	Unsweetened if possible
Pecans	¼ cup (30 g)	Toasted and chopped
Honey	2 tbsp (30 ml)	For drizzling
Fresh Thyme (optional)	To garnish	Adds a fragrant finish

 

Tools, Tips & Easy Substitutions

You don’t need anything fancy to make this dish. A sharp knife, a sturdy cutting board, and a reliable baking sheet lined with parchment paper will do the trick. A silicone brush helps apply the olive oil evenly — but even the back of a spoon works in a pinch.

If feta isn’t your favorite, feel free to swap in goat cheese for a milder, creamier option. For a dairy-free version, try using a plant-based feta alternative or skip the cheese and increase the crunch with extra toasted pecans.

Don’t have cranberries? Dried cherries or chopped dried apricots are great alternatives and still add a fruity note. If you’re inspired by more hearty, wholesome options, the Zucchini Cottage Cheese Bake is another nutrient-packed vegetarian dish that comes together just as easily.

I’ve also paired these rounds with dishes like the Honey Roasted Sweet Potatoes with Feta and Pecans, which echoes some of the same flavors but in a cozier, casserole-style form.

Cooking Instructions & Tips 

Step-by-Step: Bringing the Flavors to Life

Making Sweet Potato Rounds with Feta, Cranberries and Pecans is as easy as it is rewarding. Here’s how I bring them to the table, step by step — and I promise, your kitchen will smell amazing from start to finish.

Step 1: Prep the Sweet Potatoes

Wash and scrub the sweet potatoes well. No need to peel them — the skin helps hold their shape. Slice into ½-inch (1.25 cm) thick rounds.

Step 2: Season and Roast

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange rounds in a single layer. Brush lightly with olive oil and season with salt and pepper. Roast for 20–25 minutes, flipping once, until tender and golden brown.

Step 3: Assemble and Finish

Let rounds cool slightly. Top each with crumbled feta, dried cranberries, and chopped pecans. Drizzle honey over the top and garnish with fresh thyme if desired.

Tips to Get It Just Right

• Flip once halfway through roasting for even caramelization.

• Toast your pecans for 5 minutes at 350°F to bring out their deep, nutty flavor.

• For maximum flavor balance, don’t skip the honey — that little bit of sweetness ties everything together.

For other festive starters that come together beautifully, the Cranberry Whipped Feta Dip with Hot Honey Drizzle makes a creamy, tangy companion. And if you’re looking for something heartier, try the buttery layers of the Creamy Mushroom Puff Pastry Braid — another reader favorite around the holidays.

 Serving, Storing & Pairing 

How to Serve These Sweet Potato Rounds

The beauty of Sweet Potato Rounds with Feta, Cranberries and Pecans is how versatile they are when it’s time to serve. They hold their shape well, making them ideal finger food at holiday gatherings, potlucks, or as a warm starter before dinner. You can serve them warm, straight from the oven, or let them cool to room temperature — either way, they’re delicious.

For presentation, I love arranging them on a large wooden platter or slate board, topped with a few extra thyme sprigs for color. That golden caramelized base, with bright cranberry pops and creamy feta, always draws attention.

These pair perfectly with light, refreshing salads like the Roasted Beet and Peach Goat Cheese Salad with Arugula — the peppery arugula and juicy fruit provide great balance. If you’re looking for a main dish, I often serve them alongside the Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle to keep the menu vegetarian and satisfying.

Storing & Reheating Leftovers

If you have leftovers (though that’s rare), store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the rounds on a baking sheet in a 350°F (175°C) oven for 8–10 minutes until warmed through. Avoid the microwave if possible — it softens the texture too much.

You can also prep all components ahead of time and assemble just before serving. This makes them an easy choice when you’re hosting or preparing multiple dishes at once.

Frequently Asked Questions (FAQ)

Can I make these sweet potato rounds ahead of time?

Yes! You can roast the sweet potato rounds up to 2 days in advance. Store them in an airtight container in the fridge, then reheat in the oven and add toppings just before serving.

Are there any dairy-free options?

Absolutely. You can use a plant-based feta alternative or skip the cheese entirely and increase the toasted pecans for extra texture. A dollop of cashew cream can also add richness without dairy.

What’s the best way to toast pecans?

Spread chopped pecans in a single layer on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring once. Watch them closely — they can go from toasty to burnt quickly!

Can I substitute dried cranberries?

Yes. Try dried cherries, chopped dried apricots, or pomegranate arils for a similar sweet-tart element. Just be sure the substitute has a chewy bite to mimic the texture.

Do these rounds work as a main dish?

They can! Serve them over arugula or mixed greens with a drizzle of balsamic glaze to build them into a hearty salad plate. They also complement a grain bowl or lentil dish beautifully.

Can I air-fry the sweet potato rounds instead of roasting?

Yes, you can! Place the sweet potato rounds in a single layer in your air fryer basket. Lightly brush with olive oil and cook at 375°F (190°C) for about 12–15 minutes, flipping halfway. They’ll be slightly crisper but just as delicious.

Conclusion

I hope this recipe for Sweet Potato Rounds with Feta, Cranberries and Pecans brings a little extra joy to your table. Whether you’re serving them at a fall brunch, a cozy dinner, or a festive holiday gathering, they’re guaranteed to impress without adding stress. That’s the kind of dish I keep coming back to — simple to prepare, yet packed with texture, flavor, and warmth.

The best part? These rounds are endlessly adaptable, so you can tweak the toppings based on what you have on hand or who you’re serving.

If you’re hungry for more cozy crowd-pleasers, you might also love the Zucchini and Feta Frittata with Fresh Herbs or the reader-favorite Roasted Carrot and Quinoa Salad with Tahini Dressing. Both offer that same mix of rustic simplicity and vibrant flavor.

If you tried this recipe, I’d love to hear about it! Please rate it, leave a comment, and don’t forget to share it on Pinterest so others can enjoy it too:
       pinterest.com/recipesbysylvia.

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