sweet potato bites
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4 from 2 votes

Sweet potato bites with goat cheese, honey and pecans

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer
Keyword: appetizer, gluten free, goat cheese, sweet potato, thanksgiving
Author: Molly Leonard

Ingredients

  • 3-4 medium sweet potatoes peeled and cut into 1/4 inch rounds
  • olive oil to bake sweet potatoes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 4 oz goat cheese
  • 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. Cut the sweet potatoes into 1/4 - 1/2 inch round slices and place evenly on the 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 in preheated oven for 25-30, turning half way through. Or remove from the oven when the rounds are soft and easily pierced with a fork. 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.

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.