These sweet potato bites are roasted in the oven and topped with a honey goat cheese, pomegranates and pecans. They're sweet and savory and seasoned with rosemary and cinnamon.
Is it really Thanksgiving without yummy appetizers? Our family is all about the apps before the main meal. Sometimes I think we fill up too much on the appetizers so we don't have room for the Turkey!
We we love sweet potato bites
I love these sweet potato bites because they're healthy and tiny. So you can have a few but still save room for all the yummy Thanksgiving recipes to come. Or make a double match and have heavy appetizers for a party. They don't have to made just for Thanksgiving!
I love this recipe because it's gluten and grain free. Instead of using a cracker or chip, the base is a baked sweet potato. All of your gluten free friends will thank you!
The sweet potato pairs so well with the goat cheese, pecans and pomegranates. It's like fall in one little bite. Hence, sweet potato bites! My favorite part is the honey in the goat cheese. It adds just enough sweetness. Honey and goat cheese were made for each other.
It's such an easy appetizer to make too! Only a few simple steps and you have a show stopper sweet potato bites appetizer.
How to make sweet potato bites
- Start by roasting the sweet potatoes. Cut them into 1/4 - 1/2 inch round slices and place evenly them on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and cinnamon. Brush each sweet potato with the drizzled olive oil then flip each one over and brush the other side.
- Bake at 400°F for 25-30, turning half way through. When the sweet potatoes are done, allow them cool on the baking sheet for 20 minutes.
- While the sweet potatoes are cooling, make the honey goat cheese. Place the goat cheese in a medium bowl and beat with an electric mixer for 1-2 minutes. Add the honey, almond milk, and chopped rosemary and beat again for 1-2 minutes or until the goat cheese is smooth.
- Top the sweet potato bites with 1 teaspoon of goat cheese then sprinkle with chopped pecans and pomegranates. Drizzle with honey right before serving.
How to make them in advance
Yes, you can make these sweet potato bites ahead of time! You will prep all of the ingredients ahead of time (you can even cut the sweet potatoes ahead of time!) and then put them together right before serving.
- Start by slicing and roasting the sweet potatoes and then whip the honey goat cheese together. Cover each separately and place in the refrigerator for up to 3 days.
- When you're ready to serve them, top the sweet potato bites with the goat cheese, pomegranates, pecans and honey.
It's okay to serve these sweet potato bites warm or cold. They taste great both ways!
How to serve sweet potato bites:
To serve these sweet potato bites, place them on a serving tray like you would any appetizer. It's great if you have a collection of fun cutting boards or platters. You can surround them with extra twigs of rosemary and a bowl of honey.
If you make this recipe, please follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
More sweet potato appetizers:
Sweet potato bites with goat cheese, honey and pecans
Ingredients
- 2-3 medium sweet potatoes peeled and cut into 1/4 inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 4 oz goat cheese softened
- 1 tablespoon almond milk or regular milk
- 1 tablespoon honey plus more for drizzling
- 1 teaspoons fresh rosemary chopped
- 1/4 cup chopped candied pecans or regular
- 1/4 cup pomegranate seeds could also use chopped dried cranberries
Instructions
- Preheat oven to 400°F and set aside a large baking sheet. Remove the goat cheese from the fridge to soften.
- Cut the sweet potatoes into 1/4 - 1/2 inch round slices and place them in a large bowl. Drizzle them with olive oil and sprinkle with salt. Use your hands to gently toss them to coat both sides. Arrange them evenly on the prepared baking sheet. You may need two.
- Bake in the preheated oven for 25-30, turning half way through. They should be soft and fork-tender. When the sweet potatoes are done, allow them cool on the baking sheet for 20 minutes.
- While the sweet potatoes are cooling, make the honey goat cheese. Place the goat cheese and almond milk in a medium bowl and use a whisk to combine the two and thin out the goat cheese to a creamier and smoother texture. Add the honey and chopped rosemary and stir again to combine.
- Top the sweet potato bites with 1 teaspoon of goat cheese then sprinkle with chopped pecans and pomegranates. Drizzle with honey right before serving.
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