Description
Sweet Potato Bites are a delightful appetizer featuring roasted sweet potato rounds topped with a creamy honey-goat cheese spread, candied pecans, and fresh pomegranate seeds. This recipe combines sweet, savory, and tangy flavors with a crunchy texture, making it perfect for parties or a sophisticated snack.
Ingredients
Sweet Potatoes
- 2-3 medium sweet potatoes, peeled and cut into 1/4 inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
Honey Goat Cheese Topping
- 4 oz goat cheese, softened
- 1 tablespoon almond milk or regular milk
- 1 tablespoon honey, plus more for drizzling
- 1 teaspoon fresh rosemary, chopped
Garnishes
- 1/4 cup chopped candied pecans or regular pecans
- 1/4 cup pomegranate seeds (can substitute with chopped dried cranberries)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (204°C) and set aside a large baking sheet for roasting the sweet potatoes. Remove the goat cheese from the refrigerator to soften while you prepare the other ingredients.
- Prepare sweet potatoes: Cut the peeled sweet potatoes into 1/4 to 1/2 inch thick round slices. Place them in a large bowl and drizzle with the olive oil, then sprinkle with sea salt. Gently toss with your hands to ensure each slice is evenly coated on both sides.
- Roast sweet potatoes: Arrange the tossed sweet potato rounds evenly on the prepared baking sheet(s), ensuring they are in a single layer. Bake in the preheated oven for 25-30 minutes, turning them halfway through roasting. The sweet potatoes should be soft, tender, and fork-ready once done.
- Cool sweet potatoes: After roasting, allow the sweet potato rounds to cool on the baking sheet at room temperature for about 20 minutes to set and prepare them for topping.
- Make honey goat cheese topping: In a medium bowl, combine the softened goat cheese and almond or regular milk. Whisk thoroughly to thin out the goat cheese for a smooth and creamy texture. Stir in the honey and chopped fresh rosemary until well blended.
- Assemble the bites: Spoon about 1 teaspoon of the honey goat cheese mixture onto each cooled sweet potato round. Sprinkle each with chopped pecans and pomegranate seeds for texture and flavor.
- Final touch and serve: Drizzle a little extra honey over the assembled sweet potato bites just before serving to add a touch of sweetness and shine. Serve immediately and enjoy!
Notes
- To make ahead: Roast the sweet potatoes and prepare the honey goat cheese mixture separately. Store each in airtight containers in the refrigerator for up to 3 days.
- For a nut-free option, omit the pecans or substitute with toasted seeds like pumpkin seeds.
- You can substitute pomegranate seeds with chopped dried cranberries if fresh pomegranates are unavailable.
- Allowing the sweet potato slices to cool properly helps the toppings stay in place and enhances the flavor.
