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These sweet potato rounds with goat cheese are finished with a drizzle of balsamic vinegar and honey, making them the perfect finger food.
I'm all about finger food appetizers - from pepper jack cheese crackers to pepperoni bread to marinated olives to sweet potato tempura. But these sweet potato rounds are the ultimate finger food, and healthy to boot!
Inspired by Ciao Florentina, this sweet potato appetizer is an explosion of flavors in your mouth.
It is one of those recipes that is both tasty if it is cold or fresh out of the oven, making it perfect for parties.
Why This Recipe Works
- Simple - Just slice the sweet potatoes, bake them and top with the rest of the ingredients.
- Flavorful - You get a little bit of spice from the paprika, tang from the goat cheese, sweetness from the honey and tartness from the cranberries and balsamic vinegar.
- Party food - these sweet potato rounds are perfect for a party with friends or family. You can easily double or triple the recipe if needed.
Jump to:
Ingredient Notes
- Sweet potatoes - the star of the show.
- Olive oil - helps cook the sweet potatoes.
- Salt - enhances the flavor.
- Paprika - added flavor.
- Goat cheese - complements the sweet potatoes.
- Walnuts - gives a nice crunch and flavor.
- Dried cranberries - another texture and flavor.
- Balsamic reduction - gives some tartness to the appetizer.
- Honey - adds a slight sweetness.
Ingredient Swaps
As with any recipe, you can mix up the ingredients used. Some variations include:
- While they are called sweet potato rounds for a reason, potatoes or even butternut squash can be used.
- Instead of paprika, you can try chili powder if you like a little more heat.
- While I'm a fan of goat cheese for the tanginess, ricotta cheese or feta are good substitutes.
- If you don't have walnuts, another nut like pecans or pistachios work well.
- Instead of dried cranberries, try raisins.
- For added sweetness, try maple syrup over honey.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cut the sweet potatoes with a mandoline or knife. Toss with olive oil, salt and paprika, making sure the sweet potatoes are completely coated.
Add the sweet potatoes in an even layer on a baking sheet with parchment paper. Bake at 450°F for 10 minutes per side. Remove from the oven and top each with goat cheese, walnuts and cranberries before spooning a bit of honey and balsamic glaze over each.
FAQs
Yes. You can russet potatoes and even butternut squash. However keep in mind the baking time mind change as the density is different for each of these. Also, personally for me, I just love the flavor of sweet potatoes.
No. Whenever possible, keep the skins on. The skin adds nutrition such as fiber and potassium as well as texture.
Bring 1 cup of balsamic vinegar to boil in medium saucepan. Once boiling, reduce heat to medium-low and simmer for about 20 minutes until the balsamic is about ¼ cup and thicker.
You can also buy balsamic reduction to save time.
You can keep in the fridge in an airtight container for up to 3 days.
Just place back on a baking sheet in the oven for 5 minutes at 350°F. They actually are also quite tasty cold.
Pro Tips/Recipe Notes
- Use a mandoline to give you consistent slices.
- If you aren't a fan of goat cheese, you can use fresh ricotta.
- Don’t skip out on roasting the walnuts. By roasting them they will stay crispy in the batter and bring out the flavor.
Other Appetizer Recipes
If you’ve tried these sweet potato rounds or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sweet Potato Rounds with Goat Cheese
Ingredients
- 2 medium sweet potatoes, cut into ¼ inch slices
- 3 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 5 oz goat cheese
- ½ cup walnuts, roasted
- ⅓ cup dried cranberries
- 2 tablespoon balsamic reduction
- 3 tablespoon honey
Instructions
- Preheat your oven to 450°F. In a small bowl, combine olive oil, sea salt and paprika. In large bowl toss the cut sweet potatoes with the paprika mixture, making sure everything is coated.
- Line large baking sheet with parchment paper and place the sweet potatoes in even layer. Bake the sweet potatoes for 8 to 10 minutes on each side. (20 minutes total)
- Transfer to a serving plate and top each with some goat cheese, walnuts and cranberries. Spoon a little honey and drizzle of balsamic glaze over each.
Notes
- Use a mandoline to give you consistent slices.
- If you aren't a fan of goat cheese, you can use fresh ricotta.
- Don’t skip out on roasting the walnuts. By roasting them they will stay crispy in the batter and bring out the flavor.
Chris says
Love goat cheese!
Dianna Stimpson says
Can you do in advance? Serve warm?
Ryan says
I've never made in advance but these taste just as good cold as warm so I imagine it would work ok.
Katie W. says
Delicious! I made for our book club gather. They were a big hit. Cooked rounds an out half before people arrived then assembled. Served at room temp. They were perfect. One note, I found 1/4” slices a little too thin. A little too soft for my liking.
Ryan says
Glad you enjoyed!