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.
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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!
Ingredient Notes
- Sweet potatoes: try to get sweet potatoes that are similar in width.
- Goat cheese: it's creamy, sweet and pairs perfectly with holiday flavors.
- Honey: it's mixed in the goat cheese and you can drizzle a little on top to add sweetness. You could swap this for maple syrup if you have that on hand.
- Almond milk: this helps thin out the goat cheese when you whip it for the topping.
- Salt and pepper
- Pecans: I like to use candied pecans, but regular chopped pecans are delicious too.
- Rosemary: this fresh herb goes well with sweet potatoes and reminds me of the holidays.
- Pomegranates: these little sweet seeds add gorgeous color and a pop of flavor to each bite.
How to make sweet potato bites
Roast the sweet potatoes
- Cut the sweet potatoes into 1/4 - 1/2 inch round slices and place each potato slice evenly on a parchment lined 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 the sweet potato slices 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.
Make the whipped goat cheese
- Place the goat cheese in a medium bowl and beat with an electric mixer or a whisk 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.
Assemble and serve
- Top the sweet potato bites with about 1 teaspoon of goat cheese, then sprinkle them with chopped pecans and pomegranates. Drizzle with honey right before serving.
How to make them in advance
- 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.
How to serve sweet potato bites
It's okay to serve these sweet potato bites warm or cold. They taste great both ways!
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:
- Baked brie with fib jam and caramelized onion
- Sweet and spicy twisted bacon
- Bacon wrapped dates with honey herb glaze
- Crockpot cranberry meatballs
- Sweet potato puffs
- Loaded sweet potato nachos
Recipe
Sweet Potato Bites
This is the perfect healthy appetizer! 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 season with rosemary and cinnamon. You will love them as part of your Thanksgiving or holiday menu!
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Servings: 36 bites
Calories: 119kcal
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.
Notes
To make ahead: prepare the roasted sweet potatoes and goat cheese mixture. Cover each separately and place in the refrigerator for up to 3 days.
Nutrition
Serving: 6bites | Calories: 119kcal | Carbohydrates: 16.6g | Protein: 4.6g | Fat: 4.1g | Cholesterol: 8.7mg | Sodium: 319.5mg | Fiber: 2.2g | Sugar: 5.7g
Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!
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