Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans

Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans

from recipesbysylvia.com
35 min

Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans are a festive appetizer with roasted sweet potatoes topped with creamy blue cheese, tart cranberries, crunchy pecans, and a drizzle of honey.

Ingredients

  • 2 large sweet potatoes, sliced into ½-inch (1.2 cm) rounds
  • 2 tablespoons (30 ml) olive oil
  • salt and freshly ground black pepper, to taste
  • cup (60 g) blue cheese, crumbled
  • cup (30 g) dried cranberries
  • cup (30 g) toasted pecans, chopped
  • 1 tablespoon (15 ml) honey (optional, for drizzling)
  • fresh thyme leaves, for garnish

Directions

  1. 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. <

  2. 2

    p id=”instruction-step-2″ style=”margin-bottom: 1em”>2. Arrange sweet potato slices in a single layer, brush with olive oil, and sprinkle with salt and pepper.

  3. 3

    p id=”instruction-step-3″ style=”margin-bottom: 1em”>3. Roast for 20–25 minutes, flipping halfway, until tender and lightly golden.

  4. 4

    id=”instruction-step-4″ style=”margin-bottom: 1em”>4. Remove from oven and top each round with crumbled blue cheese so it begins to soften.

  5. 5

    id=”instruction-step-5″ style=”margin-bottom: 1em”>5. Sprinkle cranberries and toasted pecans over the cheese.

  6. 6

    id=”instruction-step-6″ style=”margin-bottom: 1em”>6. Drizzle lightly with honey, garnish with thyme, and serve warm.