Goat Cheese-Roasted Cranberry Sweet Potato Rounds Recipe

Sweet Potato Rounds with Goat Cheese and Roasted Cranberries make a delicious fall, winter and holiday appetiser or side!

For the Roasted Cranberrie – 1-½ cups fresh or frozen cranberrie – 2 tablespoons balsamic vinegar – 1 teaspoon orange zest – ¼ cup fresh-squeezed orange juice – 1 tablespoon olive oil – 1/8 teaspoon ground cinnamon – pinch sea salt – ¼ cup honey Sweet Potato Rounds: – 2 medium sweet potatoe – 1 tablespoon olive oil – Sea salt – 5 ounces goat cheese – roasted almond – Honey for drizzling

Ingredient

Direction

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1

Start with a 425-degree oven. Mix balsamic vinegar, orange zest, juice, olive oil, sea salt, and cinnamon in a small bowl.

Make Balsamic Roasted Cranberries.

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2

In a shallow casserole dish, pour the balsamic mixture over the cranberries and stir. Wrap in foil and bake for 15 minutes to soften. Stir in honey after foil removal. 

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3

Wait 10 minutes and stir again. The cranberries should break down, the liquids should thicken, and the combination should resemble chutney/jam. 

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4

When not in use, put aside. To roast sweet potato slices, reduce the temperature of the oven to 400 degrees Fahrenheit.

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1

Place sweet potato slices on a baking pan with a little olive oil. Salt and roast until golden, 15–18 minutes. 

Roast the Sweet Potato Rounds 

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2

Flip rounds carefully and roast for 10–15 minutes until done or crisp. Remove from oven and arrange appetiser.

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Turn off the oven but close the door to keep it heated. Cover each sweet potato circle with ½-1 tablespoon of goat cheese and a dollop of toasted cranberries.

Make the Appetizer 

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2

Put in the still-warm oven for 5–10 minutes to heat. Add honey-roasted almonds and honey.

Also See

7-Layer Hummus Dip Recipe