Description
Looking for a colorful, crowd-pleasing appetizer? These roasted sweet potato rounds topped with whipped goat cheese, toasted pecans, and juicy pomegranate seeds are simple, elegant, and bursting with flavor. Perfect for holiday gatherings, brunches, or anytime you want a party starter that wows without stress.
Ingredients
Sweet Potato Rounds:
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2 large sweet potatoes, peeled and sliced into ½-inch rounds
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1–2 tbsp olive oil
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Salt and pepper to taste
Whipped Goat Cheese:
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6 oz goat cheese, softened
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2 tbsp cream cheese or Greek yogurt
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1 tbsp honey (optional)
Toppings:
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¼ cup chopped pecans, toasted
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¼ cup pomegranate seeds
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Fresh thyme or rosemary for garnish (optional)
Tips:
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Keep sweet potato slices uniform for even roasting.
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Roast in a single layer to avoid sogginess.
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Whipped cheese can be piped for a fancy presentation or spooned on casually.
Instructions
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Preheat Oven: 425°F (220°C).
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Prepare Sweet Potatoes: Slice into ½-inch rounds. Toss with olive oil, salt, and pepper.
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Roast: Arrange in a single layer on a baking sheet. Roast 20–25 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
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Whip Cheese: Beat goat cheese, cream cheese (or Greek yogurt), and honey until smooth and fluffy.
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Assemble Crostini: Spread or pipe whipped cheese onto each sweet potato round. Top with toasted pecans and pomegranate seeds. Garnish with fresh herbs if desired.
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Serve: Best served warm or at room temperature within an hour of assembling.
Notes
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Savory: Add chives and black pepper, top with crispy fried onions.
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Mediterranean: Drizzle balsamic glaze, add chopped olives and basil.
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Sweet & Smoky: Mix smoked paprika and maple syrup into the cheese; top with bacon.
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Vegan: Use whipped vegan cream cheese or seasoned hummus; top with seeds and pomegranate.
Nutrition
- Calories: 80cal Per Serving
- Fat: 5g
- Carbohydrates: 6g
- Protein: 2g