Serves: 6–8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
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2 large sweet potatoes, sliced into ½-inch thick rounds
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2 tablespoons olive oil
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Salt and black pepper, to taste
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½ cup crumbled blue cheese (or gorgonzola)
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β cup dried cranberries
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β cup toasted pecans, roughly chopped
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2 tablespoons honey or maple syrup
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1 teaspoon fresh thyme leaves (optional)
Instructions
1. Prepare the Sweet Potatoes
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Preheat your oven to 425°F (220°C).
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Line a baking sheet with parchment paper.
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Arrange the sweet potato slices in a single layer.
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Brush both sides with olive oil and season with salt and pepper.
2. Bake
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Bake for 20–25 minutes, flipping halfway, until the rounds are tender and the edges are lightly caramelized.
3. Assemble the Toppings
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Remove sweet potatoes from the oven and let them cool slightly.
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Top each round with a small pinch of blue cheese, followed by cranberries and toasted pecans.
4. Add Finishing Touches
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Drizzle lightly with honey or maple syrup.
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Sprinkle with fresh thyme if desired.
Tips
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For extra crunch, toast pecans in a skillet for 3–4 minutes.
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If you want a milder flavor, substitute blue cheese with goat cheese or feta.
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Serve warm for the best taste.
Perfect For
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Holiday parties
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Thanksgiving & Christmas platters
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Finger food appetizers