Serves: 6–8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

• 2 large sweet potatoes, sliced into ½-inch thick rounds

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• ½ cup crumbled blue cheese (or gorgonzola)

• ⅓ cup dried cranberries

• ⅓ cup toasted pecans, roughly chopped

• 2 tablespoons honey or maple syrup

• 1 teaspoon fresh thyme leaves (optional)

Instructions

1. Prepare the Sweet Potatoes

1. Preheat your oven to 425°F (220°C).

2. Line a baking sheet with parchment paper.

3. Arrange the sweet potato slices in a single layer.

4. Brush both sides with olive oil and season with salt and pepper.

2. Bake

5. Bake for 20–25 minutes, flipping halfway, until the rounds are tender and the edges are lightly caramelized.

3. Assemble the Toppings

6. Remove sweet potatoes from the oven and let them cool slightly.

7. Top each round with a small pinch of blue cheese, followed by cranberries and toasted pecans.

4. Add Finishing Touches

8. Drizzle lightly with honey or maple syrup.

9. Sprinkle with fresh thyme if desired.

Tips

• For extra crunch, toast pecans in a skillet for 3–4 minutes.

• If you want a milder flavor, substitute blue cheese with goat cheese or feta.

• Serve warm for the best taste.

Perfect For

• Holiday parties

• Thanksgiving & Christmas platters

• Finger food appetizers