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Sweet Potato Rounds with Goat Cheese and Pecans

Sweet potato rounds with goat cheese and pecans are roasted until fork-tender and browned at the edges, then topped while warm. Toasted pecans add crunch, and honey brings a touch of sweetness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 317
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato rounds
  • 2 lb sweet potatoes scrubbed and cut into 1/2-inch-thick rounds
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the topping
  • 0.5 cup pecans chopped
  • 4 oz goat cheese crumbled
  • 1 tbsp honey

Equipment

  • 1 large rimmed baking sheet
  • 1 10-inch skillet

Method
 

Roast the sweet potatoes
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the sweet potato rounds with the olive oil, kosher salt, and black pepper.
  4. Arrange the sweet potato rounds in a single layer on the baking sheet.
  5. Roast for 25 to 30 minutes, flipping the rounds halfway through, until fork-tender and browned at the edges.
Toast the pecans
  1. Toast the pecans in a dry 10-inch skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
Assemble the rounds
  1. Arrange the warm sweet potato rounds on a serving plate.
  2. Top with the goat cheese and toasted pecans.
  3. Drizzle with the honey.

Notes

For even browning, arrange the rounds in a single layer with space between them. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended after assembly. For a dairy-free option, use dairy-free goat cheese and replace the honey with maple syrup.