Description
Sweet Potato Rounds with Feta, Cranberries and Pecans are a quick, festive appetizer made with roasted sweet potatoes, creamy feta, tangy cranberries, crunchy pecans, and a drizzle of honey. Vegetarian, gluten-free, and perfect for holidays or gatherings.
Ingredients
• 2 medium sweet potatoes (about 500 g), sliced into ½-inch rounds
• 2 tbsp (30 ml) olive oil
• ½ tsp (2 g) sea salt
• ¼ tsp (1 g) black pepper
• ½ cup (75 g) crumbled feta cheese
• ¼ cup (30 g) dried cranberries
• ¼ cup (30 g) pecans, lightly toasted and chopped
• 2 tbsp (30 ml) honey, for drizzling
• Fresh thyme leaves, for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange sweet potato rounds in a single layer. Brush with olive oil and season with salt and pepper.
3. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
4. Remove from oven and allow to cool slightly.
5. Top each round with crumbled feta, cranberries, and pecans.
6. Drizzle lightly with honey and garnish with fresh thyme leaves if desired.
7. Serve warm or at room temperature.
Notes
– You can roast the sweet potatoes up to 2 days ahead and reheat before serving.
– Substitute goat cheese or plant-based feta for dietary preferences.
– Replace cranberries with dried cherries, apricots, or pomegranate seeds.
– For a nut-free version, try pumpkin or sunflower seeds.
– These are best served fresh but can be stored in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Method: Oven Roasted
- Cuisine: American