I probably buy 10-15 sweet potatoes a week. It is one of my go to side dishes for my weekly/meal prep clients, so I am always trying to come up with ways to serve them. I usually roast them, mash them, or turn them into baked fries. Every single one of those options is delicious, but not perfect for a dinner party appetizer.
I have found that cutting peeled sweet potatoes into thick rounds creates sort of a blank canvas for toppings and looks great too!
These loaded sweet potato arounds are an excellent way to change things up at your next holiday party. I try to look for skinnier sweet potatoes that are close to uniform in size. This allows them to look their best on the platter you choose too serve them on. A good veggie peeler makes it super easy to get the skin off before roasting.
Loaded Sweet Potato Rounds
3 Sweet Potato, peeled and sliced into rounds.
1 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 cup balsamic vingar
2 Tbsp pure maple syrup
4 oz goat cheese log
1/4 cup toasted pecan pieces
14/ cup dried cranberries
Preheat oven to 400 degrees. Place sweet potato slices onto a foil lined baking sheet and drizzle with olive oil. Sprinkle salt. Rub oil and salt onto potatoes until fully coated. Place potatoes in oven and roast for 15 minutes. Potato should be fork tender.
While potatoes are roasting, place balsamic vinegar and maple syrup in a small pot over medium-low heat. Allow vinegar to reduce until it is able to coat the back of a spoon. Should take about 7 minutes.
Once potatoes are done roasting, lay each slice onto a serving dish. Top rounds with a dollop of goat cheese, dried cranberries, and toasted pecans. Finish by drizzling balsamic reduction over each potato.
Serve immediately. This appetizer is still delicious if the potatoes have cooled to room temperature.