Maple Cranberry Sweet Potato Rounds

Sweet Potato Crostinis-The Little Shop of Olive Oils

Some appetizers just feel like the holidays — warm, colorful, and gone from the platter in about five minutes. These Maple Cranberry Sweet Potato Rounds are exactly that kind of bite. 

Thick slices of sweet potato are brushed with Premium Extra Virgin Olive Oil and Vermont Maple Dark Balsamic, then roasted until caramelized and tender. From there, we layer on creamy goat cheese, a jewel-like dollop of cranberry sauce, toasty pecans, and a drizzle of Gravenstein Apple White Balsamic vinaigrette. A tiny sprig of rosemary on top makes them look like they came straight off a holiday magazine cover.

They’re sweet, tangy, creamy, and crunchy all at once — one of those flavors where you immediately reach for a second (and maybe a third). Serve them as a festive starter, on a holiday grazing board, or as a fun little side to cozy winter soups.

It’s everything you love about the season in one perfect, two-bite appetizer.

Scroll for the full recipe and get ready to add these to your holiday must-make list.

Maple Cranberry Sweet Potato Rounds

https://shopevoo.com

Servings

6-8

Prep Time

15 minutes

Cook Time

20-25 minutes

Cuisine

American

Category

Appetizers

Roasted sweet potato rounds brushed with maple balsamic, topped with tangy goat cheese, bright cranberry sauce, toasty pecans, and a drizzle of apple balsamic vinaigrette — a cozy, festive bite for any holiday gathering.

Maple Cranberry Sweet Potato Rounds

Ingredients

  • 2 large sweet potatoes, sliced into ½-inch rounds
  • ¼ cup Premium Extra Virgin Olive Oil, plus extra for drizzling
  • 2 tbsp Vermont Maple Dark Balsamic Vinegar
  • Salt & freshly ground black pepper, to taste
  • 1 cup goat cheese, crumbled
  • ½ cup cranberry sauce
  • ¼ cup pecans
  • Fresh rosemary sprigs, for garnish
  • Apple Balsamic Vinaigrette
  • 2 tbsp Gravenstein Apple White Balsamic Vinegar
  • 2 tbsp Premium Extra Virgin Olive Oil
  • Pinch salt
  • Pinch black pepper

Directions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Arrange sweet potato rounds in a single layer on the baking sheet.
  3. In a small bowl, whisk together ¼ cup EVOO and Vermont Maple Dark Balsamic. Brush mixture over both sides of each sweet potato round. Season with salt and pepper.
  4. Roast for 20–25 minutes, flipping once halfway through, until sweet potatoes are tender and edges are lightly caramelized.
  5. While potatoes roast, toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Set aside to cool, then roughly chop if desired.
  6. In a separate small bowl, whisk together Gravenstein Apple White Balsamic, 2 tbsp EVOO, salt, and pepper to make the vinaigrette.
  7. Remove sweet potatoes from the oven and let cool a few minutes until comfortable to handle.
  8. Top each round with a spoonful of goat cheese, followed by a small dollop of cranberry sauce.
  9. Drizzle the apple balsamic vinaigrette over the topped sweet potato rounds.
  10. Add a pecan on each and garnish with a tiny sprig of fresh rosemary.
  11. Serve immediately and enjoy while warm!

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