Tell me if this sounds familiar: you’re staring down your holiday to-do list, and the ‘bring an appetizer’ item is just sitting there, daring you to find something that’s both impressive and actually doable. Right? Well, honey, let me introduce you to your new best friend. These Savory Sweet Potato Rounds with Goat Cheese & Cranberries are the answer to your frantic holiday hosting prayers. They’re the perfect little bite—creamy, tangy, sweet, and savory all at once—and they look like you spent hours when really, you’re just stacking delicious things on top of other delicious things. It’s the kind of simple, no-fuss recipe I turn to again and again when my calendar is packed but my heart still wants to put out something special.
Top Reasons To Make It
First, they are stunning. The deep orange rounds, bright white cheese, and ruby red cranberries just scream ‘holiday cheer’ on a platter. Second, they are so, so easy. You’re basically roasting some slices and then topping them. No fancy skills required. And third, you can make almost every single component ahead of time. Talk about a win for busy hosts. They’re the ultimate crowd-pleaser that won’t leave you wiped out before the party even starts.
Ingredients
- 2 large sweet potatoes, scrubbed and sliced into ½-inch rounds (the sturdy base)
- 2 tablespoons olive oil (for that perfect roast)
- 1 teaspoon smoked paprika (adds a warm, cozy depth)
- ½ teaspoon garlic powder (a little flavor backbone)
- Salt and black pepper to taste (essential seasoning)
- 4 oz goat cheese, softened (for that creamy, tangy punch)
- ¼ cup dried cranberries, finely chopped (a sweet and chewy pop)
- 2 tablespoons chopped pecans or walnuts (for a delightful crunch)
- 1 tablespoon fresh thyme leaves or 1 tsp dried thyme (an herby, fragrant finish)
- Honey or maple syrup for drizzling (optional, but oh-so-good)
Instructions
- Heat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and pepper until they’re evenly coated.
- Arrange the rounds in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping them halfway through. You’ll know they’re done when they are tender and have lightly browned edges.
- Let the rounds cool on the sheet for about 10 minutes. They need to be firm enough to handle but still warm is just fine.
- While the rounds are cooling, stir your softened goat cheese to make it extra spreadable.
- Now for the fun part: assembly! Spread a little goat cheese onto each cooled round. Top with a pinch of chopped cranberries, a few nut pieces, and a sprinkle of thyme.
- Right before serving, give them a tiny drizzle of honey or maple syrup if you’re using it. It takes them over the top.
Variations & Substitutions
No goat cheese? No problem! Cream cheese is a fantastic, neutral substitute that everyone loves. For a dairy-free version, a thick, plain almond milk-based cream cheese alternative works well. Not a nut fan? Swap them out for roasted pumpkin seeds for that crunch. And if you want a little more green, a tiny piece of fresh rosemary or a sprinkle of chopped chives is lovely. Honestly, if you’re making these for a Friendsgiving, crumbled cooked smoked turkey sausage is a delicious savory addition on top.
Serving Ideas & Pairings
These rounds are the star of any holiday appetizer spread. I love placing them right in the center of a Thanksgiving charcuterie board—they add a warm, vegetable-based element that breaks up all the meats and cheeses. They pair beautifully with a simple arugula salad for a light lunch or alongside a bowl of roasted turkey soup. For drinks, a sparkling apple cider or a crisp white wine is just perfect.
Storage & Reheating
You can store any leftover assembled rounds in an airtight container in the fridge for up to 2 days. The base will soften a bit, but they’ll still taste great. To reheat, pop them on a baking sheet in a 350°F oven for about 5-7 minutes, just until warmed through. I don’t recommend freezing them after they’re assembled, as the texture of the potato will change. Your best bet is to prep the components separately: roast the rounds and store them, and keep your toppings in their own containers for easy assembly right before your Thanksgiving party.
Pro Tips For Perfect Rounds
- Slice smart: Use a sharp knife and try to get your rounds as even as possible. This way they all cook at the same rate. No one wants some slices burnt and others underdone!
- Don’t skip the flip: Flipping those rounds halfway through roasting is non-negotiable for getting them evenly golden and tender.
- Let them cool: I know it’s tempting to dive right in, but letting the rounds cool firm up a bit prevents them from breaking when you add the toppings.
- Soften that cheese: Taking the time to let your goat cheese come to room temperature makes it infinitely easier to spread without tearing your beautiful potato canvas.
- Go for the drizzle: That final kiss of honey? Do it. It balances all the savory, tangy flavors so beautifully.
Frequently Asked Questions
- Can I make these ahead of time? Absolutely! Roast the sweet potato rounds up to 2 days ahead and store them in the fridge. Let them come to room temperature before assembling with the cheese and other toppings.
- Are these Thanksgiving appetizers easy to customize for diets? They sure are. As noted in the substitutions, you can easily make them dairy-free or adjust the toppings for nut allergies. They’re very forgiving.
- Can I use an air fryer instead of the oven? You bet. Air fry the rounds at 375°F for about 12-15 minutes, shaking the basket halfway through, until they’re tender and lightly browned.
- What other holiday appetizers do these go well with? They’re great alongside other easy Thanksgiving appetizers like baked brie, a simple cheese ball, or even some spiced nuts.