These roasted sweet potato bites are a perfect holiday appetizer: tender rounds of sweet potato topped with a whipped honey goat cheese, bright pomegranate seeds and crunchy pecans. Aromatic rosemary and a hint of cinnamon balance the sweet and savory flavors for an elegant, easy-to-share bite.
Looking for more goat cheese appetizers? Try whipped goat cheese, goat cheese crostini, blueberry goat cheese, or beef tenderloin roll-ups.
Table of Contents
- Ingredient Notes
- How to make sweet potato bites
- How to make them in advance
- How to serve sweet potato bites
- Sweet Potato Bites Recipe
Appetizers are a must at holiday gatherings. These sweet potato bites are easy to prepare ahead of time, travel well, and add a festive touch to any party or Thanksgiving spread.
Ingredient Notes
- Sweet potatoes: choose tubers that are similar in diameter so the rounds cook evenly.
- Goat cheese: its tangy creaminess pairs beautifully with honey and herbs.
- Honey: mixed into the goat cheese for sweetness and optionally drizzled on top; maple syrup can be used instead.
- Almond milk: a splash helps loosen the goat cheese into a smooth, spreadable texture; regular milk also works.
- Salt and pepper: basic seasoning for the roasted rounds.
- Pecans: candied pecans add a sweet crunch, but plain chopped pecans are fine.
- Rosemary: fresh, chopped rosemary complements the sweet potato’s flavor.
- Pomegranates: the jewel-like seeds add color, texture and a tart burst; dried cranberries are an acceptable alternative.
How to make sweet potato bites
Roast the sweet potatoes
- Slice sweet potatoes into 1/4 to 1/2 inch rounds and arrange them on a parchment-lined baking sheet so they sit in a single layer.
- Drizzle with olive oil and sprinkle with salt and a pinch of cinnamon. Brush to coat both sides evenly.
- Bake at 400°F for 25–30 minutes, flipping halfway through, until the rounds are fork-tender. Let them cool on the pan for about 20 minutes before topping.
Make the whipped goat cheese
- In a bowl, beat softened goat cheese with the honey, almond milk and chopped rosemary until smooth and creamy. Adjust the milk to reach a spreadable consistency.
Assemble and serve
- Spoon about 1 teaspoon of the honey goat cheese onto each sweet potato round, then top with chopped pecans and pomegranate seeds. Finish with a light drizzle of honey just before serving.
How to make them in advance
- Roast the sweet potatoes and prepare the whipped goat cheese ahead of time. Store each component separately, covered, in the refrigerator for up to 3 days.
- When ready to serve, warm the rounds briefly if desired, then top with the goat cheese, pomegranates, pecans and honey.
How to serve sweet potato bites
Serve warm or at room temperature. Both work well and taste delicious.
Arrange the finished bites on a platter or cutting board and garnish with extra rosemary sprigs. Offer a small bowl of honey on the side for guests who want extra drizzle.
If you try this recipe, tag @what_mollymade on Instagram so it can be featured.
More sweet potato appetizers:
- Baked brie with fig jam and caramelized onion
- Sweet and spicy twisted bacon
- Bacon wrapped dates with honey herb glaze
- Crockpot cranberry meatballs
- Sweet potato puffs
- Loaded sweet potato nachos
Sweet Potato Bites
Ingredients
- 2-3 medium sweet potatoes peeled and cut into 1/4 inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 4 oz goat cheese softened
- 1 tablespoon almond milk or regular milk
- 1 tablespoon honey plus more for drizzling
- 1 teaspoons fresh rosemary chopped
- 1/4 cup chopped candied pecans or regular
- 1/4 cup pomegranate seeds could also use chopped dried cranberries
Instructions
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Preheat oven to 400°F and prepare a large baking sheet. Remove goat cheese from the fridge to soften.
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Slice sweet potatoes into 1/4–1/2 inch rounds, place them in a bowl, drizzle with olive oil and sprinkle with salt. Toss to coat and arrange on the baking sheet in a single layer.
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Bake 25–30 minutes, turning halfway, until soft and fork-tender. Let cool on the pan about 20 minutes.
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While cooling, whisk together goat cheese and almond milk until smooth. Stir in honey and chopped rosemary.
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Top each sweet potato round with about 1 teaspoon of the goat cheese, sprinkle with pecans and pomegranate seeds, and drizzle with honey just before serving.
Notes
Nutrition
Nutrition information is automatically calculated and provided as an approximation.