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Sweet Potato Rounds with Whipped Goat Cheese and Pecans

Sweet potato rounds with goat cheese are roasted until fork-tender and browned at the edges, then topped with fluffy whipped goat cheese, toasted pecans, and honey. These oven-roasted bites combine creamy, crunchy, and sweet flavors in an easy appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 lb sweet potatoes about 2 large, scrubbed and cut crosswise into 1/2-inch rounds
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the whipped goat cheese
  • 4 oz goat cheese softened
  • 4 oz cream cheese softened
  • 2 tbsp heavy cream
  • 1 tsp lemon zest finely grated
For the pecans and finish
  • 0.5 cup pecans chopped
  • 2 tbsp honey

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 electric mixer
  • 1 dry skillet

Method
 

Roast the sweet potatoes
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. In a large bowl, toss the sweet potato rounds with the olive oil, kosher salt, and black pepper.
  4. Arrange the rounds in a single layer on the baking sheet.
  5. Roast for 12 to 15 minutes.
  6. Flip the rounds.
  7. Roast for 10 to 15 minutes more, until fork-tender and browned at the edges.
Whip the goat cheese
  1. In a medium bowl, beat the goat cheese, cream cheese, heavy cream, and lemon zest with an electric mixer on medium-high speed for 1 to 2 minutes, until light and fluffy.
Toast and assemble
  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  2. Let the sweet potato rounds rest on the baking sheet for 5 minutes.
  3. Spread about 1 teaspoon of whipped goat cheese on each round.
  4. Sprinkle the toasted pecans over the rounds.
  5. Drizzle with honey.

Notes

For even browning, arrange the rounds in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 3 days; freezing is not recommended.