Sweet Potato Appetizers With Cranberry Sauce and Walnuts are the perfect holiday appetizer. They have all Thanksgiving and holiday flavors in one tasty bite. The mix of sweet potatoes, cranberry sauce, and walnuts is delicious.
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This Sweet Potato Bites Cranberry Sauce, Goat Cheese, and Walnuts are a delectable, festive, and holiday-appropriate appetizer. Roasted sweet potato rounds are topped with sweet and tart cranberry sauce, crunchy, nutty walnuts, rich goat cheese, and a touch of rosemary. The result is a delicious and beautiful canapé perfect for Thanksgiving or holiday entertaining as it has all the seasonal flavors and colors. Plus, they’re easy to make and require just a few ingredients. So whether you’re hosting a holiday party or attending one, this appetizer will surely be a hit!
The use of sweet potato rounds is not only a healthier alternative to bread and crackers, but they are also a delicious way to enjoy the holiday season.
This appetizer is the perfect blend of sweet and savory. The roasted sweet potatoes provide a delicious base, while the goat cheese and walnuts add richness and depth of flavor, leaving your guests wanting more. And what could be more festive than the rich red of the cranberry sauce and its sweet and tart taste? The rosemary not only adds to the seasonal colors but it complements perfectly the flavors and aromas of these bites.
Why this recipe works
This super impressive-looking appetizer is deceptively easy to make, includes all the traditional holiday flavors, and only requires minutes of prep work with all simple ingredients.
The sweet and savory combination of flavors, plus the creamy and crunchy contrast in texture, make these sweet potato bites simply the perfect appetizer.
Ingredients to use for this recipe
- Sweet potatoes
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- Whole berry cranberry sauce
- Goat cheese
- Walnuts
- Honey
- Rosemary
How to make the Sweet Potato Appetizers With Cranberry Sauce and Walnuts
Preheat the oven to 450° F.
Line a rimmed baking sheet with parchment paper. Set aside.
Wash the sweet potatoes and pat them dry with a kitchen towel.
Slice them into ½-inch thick rounds.
Arrange the sweet potato rounds on the prepared baking sheet without touching each other.
Drizzle the sweet potato slices with half of the olive oil, salt, and pepper.
Place the baking sheet into the oven and bake for 10 minutes.
Remove the baking sheet from the oven and flip the sweet potatoes over.
Drizzle the remainder of the olive oil, salt, and pepper over the sweet potatoes.
Place the baking sheet back into the oven and bake for an additional 10 minutes or until the bottoms are crispy.
Remove the baking sheet from the oven and top the potatoes with the cranberry sauce. Then complete the rounds with goat cheese and walnuts.
Finish it off by drizzling it with honey and garnishing with chopped rosemary.
Serve immediately.
Variations
The goat cheese is creamy and has a mild flavor. For a sharper and extra tangy taste, use feta crumbles. For more intense flavor, use blue cheese. They all complement well the sweetness of the cranberry sauce and honey.
You can swap the walnuts with chopped almonds or pecans (candied or plain) if this is what you have at hand.
The rosemary adds to these bites not only visual interest but also a fresh pop of flavor. You can substitute it with fresh thyme or fresh sage. They also pair well and give a different flavor and aroma.
You can also replace the honey with maple syrup.
Notes and Cooking Tips
Look for long, slim sweet potatoes of similar width.
Ensure the oven is fully preheated before roasting the sweet potatoes so the outsides are nice and crispy.
The crispness of roasted sweet potato slices helps hold the appetizer together and support the toppings. For that reason, they are best served immediately as they will go soggy if they are left too long.
As the sweet potatoes roast, their natural sugars will cause them to stick to the sheet pan. So always line the pan with parchment paper and not aluminum foil.
Don’t cut the rounds into thin slices. To support the toppings, you’ll want them to be about ½ inch thick.
There is no need to peel the potatoes. The peel also helps keep them together and makes them easier to handle once cooked.
The sweet potatoes can be cooked in the air fryer. Place the rounds in a large mixing bowl, and drizzle them with all the olive oil. Toss them so that they are evenly coated with the oil. Arrange them in an even layer, and air fry them at 390 oF until nice and crispy.
Make-ahead tips
Suppose you need to start the preparation ahead of time. In that case, you can slice the sweet potatoes a day in advance, store them in a freezer bag and place them in the fridge until you are ready to roast them.
Storing leftovers
If you have leftovers, store them in an airtight glass container in the fridge for up to 3 days. Remember that the sweet potato slices will begin to soften and become soggy the longer they sit.
More holiday appetizers
- Baked Brie with Cranberries and Walnuts
- Bacon-wrapped dates stuffed with goat cheese
- Caprese Skewers with a Balsamic Glaze
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Sweet Potato Appetizers With Cranberry Sauce and Walnuts
Equipment
Ingredients
- 2 sweet potatoes
- 2 tbsp extra virgin olive oil divided
- Sea salt and freshly ground pepper to taste
- ¼ cup whole berry cranberry sauce
- ½ cup goat cheese
- ½ cup walnuts chopped
- 2 tbsp honey
- Rosemary for garnish
Instructions
- Preheat the oven to 450° F.
- Line a rimmed baking sheet with parchment paper. Set aside.
- Wash the sweet potatoes and pat them dry with a kitchen towel.
- Slice them into ½-inch thick rounds.
- Arrange the sweet potato rounds on the prepared baking sheet without touching each other.
- Drizzle the sweet potato slices with half of the olive oil, salt, and pepper.
- Place the baking sheet into the oven and bake for 10 minutes.
- Remove the baking sheet from the oven and flip the sweet potatoes over.
- Drizzle the remainder of the olive oil, salt, and pepper over the sweet potatoes.
- Place the baking sheet back into the oven and bake for an additional 10 minutes or until the bottoms are crispy.
- Remove the baking sheet from the oven and top the potatoes with the cranberry sauce. Then complete the rounds with goat cheese and walnuts.
- Finish it off by drizzling it with honey and garnishing with chopped rosemary.
- Serve immediately.
Notes
Variations
- The goat cheese is creamy and has a mild flavor. For a sharper and extra tangy taste, use feta crumbles. For more intense flavor, use blue cheese. They all complement well the sweetness of the cranberry sauce and honey.
- You can swap the walnuts with chopped almonds or pecans (candied or plain) if this is what you have at hand.
- The rosemary adds to these bites not only visual interest but also a fresh pop of flavor. You can substitute it with fresh thyme or fresh sage. They also pair well and give a different flavor and aroma.
- You can also replace the honey with maple syrup.
Notes and Cooking Tips
- Look for long, slim sweet potatoes of similar width.
- Ensure the oven is fully preheated before roasting the sweet potatoes so the outsides are nice and crispy.
- The crispness of roasted sweet potato slices helps hold the appetizer together and support the toppings. For that reason, they are best served immediately as they will go soggy if they are left too long.
- As the sweet potatoes roast, their natural sugars will cause them to stick to the sheet pan. So always line the pan with parchment paper and not aluminum foil.
- Don’t cut the rounds into thin slices. To support the toppings, you’ll want them to be about ½ inch thick.
- There is no need to peel the potatoes. The peel also helps keep them together and makes them easier to handle once cooked.
- The sweet potatoes can be cooked in the air fryer. Place the rounds in a large mixing bowl, and drizzle them with all the olive oil. Toss them so that they are evenly coated with the oil. Arrange them in an even layer, and air fry them at 390 oF until nice and crispy.
Make-ahead tips
Suppose you need to start the preparation ahead of time. In that case, you can slice the sweet potatoes a day in advance, store them in a freezer bag and place them in the fridge until you are ready to roast them.Storing leftovers
If you have leftovers, store them in an airtight glass container in the fridge for up to 3 days. Remember that the sweet potato slices will begin to soften and become soggy the longer they sit.Nutrition
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.
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Pesto Eggplant Parmesan
These are so good and a great appetizer for the holidays!
These are the perfect Thanksgiving appetizer!
The receipt is easy to make. It does require some prep but the result is stunning and it goes a long way in the the party.
All the flavors of Thanksgiving in ONE bite!