Loaded Sweet Potato Rounds with Goat Cheese and Cranberries

Loaded sweet potato rounds are elegantly topped with cream, cranberry sauce, and pumpkin seeds. The plate is beautifully surrounded by extra cranberries and a small bowl of sauce ready for dipping.

5 from 2 ratings

Loaded Sweet Potato Rounds with Goat Cheese and Cranberries

Enjoy the perfect holiday appetizer or snack with these quick and easy-to-make loaded sweet potato rounds. Baked into caramelized perfection, then topped with the ultimate flavor combination — cranberry sauce and goat cheese!

Prep Time10

Cook Time20

Total Time30

Course: Appetizers, Main Dishes, Side Dishes

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: loaded sweet potato, roasted sweet potato, sweet potato discs, sweet potato rounds

Diet: Gluten-Free, Vegetarian

Servings: servings

Author: Sarah Bond

Ingredients

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

Instructions

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.

Notes

Storage: These are best eaten right away, but you can store them for up to 3 days in an airtight container. It's best to store the components separately for easier reheating.

Nutrition