Sweet Potato Appetizers With Cranberry Sauce and Walnuts
Sweet Potato Appetizers With Cranberry Sauce and Walnuts are the perfect holiday appetizer. They have all the flavors of Thanksgiving and holidays flavors in one tasty bite. The mix of sweet potatoes, cranberry sauce, and walnuts is delicious.
Servings: 20 appetizers
Calories: 55kcal
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
Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 124mg | Fiber: 1g | Sugar: 3g