Enjoy the perfect holiday appetizer or snack with these Loaded Sweet Potato Rounds. Baked into caramelized perfection then topped with the ultimate flavor combination — cranberry sauce and goat cheese!
Cranberries and sweet potatoes. It’s a pairing that in theory doesn’t sound like it would work. The reality is quite opposite.
If you look up the duo you’ll find lots of results. Many of these are different salad and casserole variations, and the majority have rave reviews! The people have spoken: cranberries and sweet potatoes are a hit.
So in classic give-the-people-more-of-what-they-like fashion, we’re making these decked out loaded sweet potato rounds. They’re the perfect savory and sweet pairing, and we’re adding in some goat cheese for extra creaminess and flavor. Holy moly, these things are good. They’ll make the perfect snack or appetizer this holiday season!
How to make Loaded sweet potato rounds
To make this recipe we’ll start by prepping and baking the potatoes. From there we’ll prepare the goat cheese mixture and cranberry sauce, and then it’s time for assembly!
Step 1: Prep the potatoes
Begin by preheating the oven to 350°F (176°C). Cut 2 medium sweet potatoes crosswise into ¼ inch thick round disks. Brush each side of the discs with olive oil (you’ll need about 2 tablespoons total) and arrange them in a single layer on a parchment-lined baking sheet. Sprinkle the discs with ¼ teaspoon each of salt and a pinch of pepper.
Step 2: Bake the potatoes
Bake for 10 minutes, or until fork tender.
Step 3: Prepare the goat cheese
Meanwhile, prepare the goat cheese by whisking together 4 oz of soft goat cheese and 2 tablespoons of milk. Combine until smooth.
Step 4: Assemble the rounds
Let the potatoes cool slightly, and then top each disc with a dollop of whipped goat cheese, a spoonful of cranberry sauce*, and a sprinkle of pumpkin pepitas.
For the cranberry sauce, you will need about 1 cup total. Here’s a delicious homemade cranberry sauce recipe.
Crunchier Potato Rounds
Like crispier sweet potatoes? If you’re in the mood for some crunchier loaded rounds, you can do one (or both) of the following:
- After cutting the rounds, let them soak in water for an hour or two to remove excess starch.
- Cook for an additional 10-15 minutes, past the point of fork tender.
Try these sweet potato recipes
Deck out your meal lineup with some more sweet potato ideas!
- Smashed Sweet Potatoes with Roasted Grapes
- Sweet Potato Cookies
- Mexican Sweet Potato Skins
- Sweet Potato Smoothie
- 2 medium sweet potatoes
- 2 Tbsp olive oil 30 mL
- ¼ tsp salt
- Pinch of pepper
- 4 oz soft goat cheese 113 g
- 2 Tbsp milk 30 mL
- 1 cup cranberry sauce click for recipe
- To serve: pepitas
- Prep Potatoes: Preheat oven to 350°F (176°C). Cut sweet potato crosswise into round discs, about ¼ inch thick. Brush each side with oil and arrange on a parchment-lined baking sheet in a single layer. Sprinkle with salt and pepper.
- Bake Potatoes: Bake for 20 minutes, or until fork-tender.
- Goat Cheese: Meanwhile, whisk together goat cheese and milk until smooth.
- Assemble: Let potatoes cool slightly, then top each with a dollop of whipped goat cheese, a spoonful of cranberry sauce, and a sprinkle of pepitas.