Sweet Potato Rounds with Goat Cheese & Cranberries

Sweet potato rounds with goat cheese and cranberries are one of those appetizers that feel fancy but are incredibly simple to make. I love serving them during the holidays or at gatherings when I want something colorful, flavorful, and just a little bit different. Each bite has that perfect balance of creamy, sweet, tangy, and savory.

Why You’ll Love This Recipe

I love this recipe because it brings together seasonal flavors in a way that looks beautiful and tastes even better. The roasted sweet potato slices get golden and tender, the goat cheese adds creaminess and tang, and the cranberries bring just the right touch of sweetness. It’s easy to make, easy to eat, and always gets compliments—plus, it’s naturally gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes (medium-sized, sliced into ½-inch rounds)

• Olive oil

• Salt

• Black pepper

• Goat cheese (soft, for spreading)

• Dried cranberries (chopped if large)

• Fresh rosemary or thyme (optional, for garnish)

• Optional: honey or balsamic glaze for drizzling

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I slice the sweet potatoes into ½-inch thick rounds, then toss them with olive oil, salt, and pepper.

3. I arrange the rounds in a single layer on the baking sheet and roast them for 25–30 minutes, flipping halfway through, until they’re golden and tender.

4. Once they’re out of the oven, I let them cool for a few minutes before spreading a dollop of goat cheese on each one.

5. I top each round with a few dried cranberries and finish with a sprinkle of fresh rosemary or thyme.

6. If I’m feeling fancy, I drizzle a little honey or balsamic glaze over the top right before serving.

Servings and timing

This recipe makes about 24 rounds, serving 6–8 people as an appetizer.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Sometimes I swap the goat cheese for whipped feta or cream cheese when I want a milder flavor. I’ve also added chopped toasted pecans for crunch or used pomegranate seeds instead of cranberries for a burst of freshness. If I want to turn it into a savory appetizer, I skip the cranberries and top with caramelized onions or a smear of pesto.

Storage/reheating

These are best served fresh, but I’ve made them a few hours ahead and stored them in the fridge. I roast the sweet potatoes and assemble everything except the garnishes. When ready to serve, I let them come to room temperature or reheat the sweet potato bases slightly before topping. Once assembled, they can be stored in the fridge for up to 2 days, but the texture is best the same day.

FAQs

Can I make this recipe ahead of time?

Yes, I roast the sweet potato rounds ahead and store them separately. I assemble everything just before serving to keep them fresh.

What kind of goat cheese should I use?

I use soft, spreadable goat cheese. It’s easy to work with and melts slightly onto the warm sweet potatoes.

Can I serve these cold?

I prefer them slightly warm or at room temperature, but they’re still tasty when served cold as a chilled appetizer.

Are these rounds vegetarian?

Yes, they’re completely vegetarian. Just make sure any toppings or drizzle you use fits your dietary needs.

What can I use instead of cranberries?

I’ve used dried cherries, chopped dates, or fresh pomegranate seeds—they all work beautifully and offer different kinds of sweetness.

Conclusion

Sweet potato rounds with goat cheese and cranberries are a simple yet elegant appetizer that always makes a statement. I love how they combine creamy, sweet, and tangy elements in one bite-sized snack. Whether I’m hosting a party or just want a seasonal treat, these little rounds are always a hit—and they couldn’t be easier to make.