Description
Golden roasted sweet potato rounds topped with creamy whipped goat cheese and drizzled with warm honey. A cozy fall appetizer that’s naturally gluten-free, vegetarian, and bursting with seasonal flavor.
Ingredients
Units
Scale
- 2 large sweet potatoes, scrubbed and sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 6 oz soft goat cheese (chevre)
- 3 tbsp honey
- 1 tbsp chopped fresh thyme or rosemary (optional)
- Optional toppings: chopped walnuts, pomegranate seeds, or crushed pistachios
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Slice sweet potatoes into ½-inch rounds and pat dry.
- Brush both sides of each round with olive oil and season with salt and pepper.
- Roast for 20–25 minutes, flipping halfway through, until golden and fork-tender.
- While roasting, let goat cheese soften and whip it until smooth using a fork or hand mixer.
- Let sweet potatoes cool slightly, then top each with a dollop of goat cheese.
- Drizzle with honey and garnish with herbs or optional toppings.
Notes
Roast sweet potatoes and whip goat cheese ahead for quick assembly. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat rounds separately at 350°F for 8–10 minutes before topping.
Nutrition
- Serving Size: 2 rounds
- Calories: 120
- Sugar: 6g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg