Sweet Potato Rounds with Blue Cheese, Cranberry & Pecans

Before we dive into this festive, flavor-packed appetizer, I just want to say thank you for being here. It’s such a joy to share recipes like this one—simple, stunning, and absolutely loaded with flavor. Whether you’re planning a holiday gathering, a cozy night in, or a potluck where you want to impress without the stress, these Sweet Potato Rounds with Blue Cheese, Cranberry & Pecans are going to be your new favorite bite.

This recipe is a little sweet, a little salty, and 100% delicious. And if you want more like it delivered right to your inbox, subscribe below—I send out my favorite crowd-pleasers (and a few secret recipes) just for email friends!

What Are Sweet Potato Rounds with Blue Cheese, Cranberry & Pecans?

These roasted sweet potato rounds are the perfect base for a savory-sweet topping made from tangy blue cheese, chewy dried cranberries, and crunchy toasted pecans. Finished with a drizzle of honey or balsamic glaze (your choice!), they’re everything you love about fall flavors, packed into one bite-sized appetizer.

They’re naturally gluten-free, totally customizable, and pretty enough for your holiday table—but easy enough for any day.

Why You’ll Love This Recipe

• Only 6 ingredients (plus salt, pepper, and oil!)
• Ready in under 30 minutes
• Make-ahead friendly—great for entertaining
• The ultimate combo of sweet, salty, creamy, and crunchy
• Naturally gluten-free and vegetarian

What Do They Taste Like?

Think mini sweet-and-savory bites of heaven: soft roasted sweet potatoes with caramelized edges, creamy and pungent blue cheese, tart cranberries, toasted pecans, and a sweet finish from honey or balsamic. It’s a rich, layered bite that’s still light enough to not weigh you down.

It’s the kind of appetizer where the plate always comes back empty. Always.

Benefits of This Recipe

• Uses affordable, seasonal ingredients
• No fancy equipment or cooking skills needed
• Easy to double or triple for a crowd
• Great balance of flavors and textures
• Works for holidays, game day, or even weeknight snacks

Ingredients for Sweet Potato Rounds

• 2 large sweet potatoes, scrubbed (leave skin on)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 cup crumbled blue cheese
• 1/4 cup dried cranberries
• 1/4 cup chopped toasted pecans
• Optional garnish: honey or balsamic glaze, fresh thyme

Yields about 20–24 rounds

Tools You’ll Need

• Sharp knife or mandoline
• Cutting board
• Baking sheet
• Parchment paper
• Small mixing bowl
• Spatula or spoon for topping

Ingredient Additions & Substitutions

• No blue cheese? Try goat cheese or feta for a milder flavor
• Nut-free? Use roasted pumpkin seeds or sunflower seeds for crunch
• Add protein: Crumble cooked bacon or prosciutto on top
• Make it dairy-free: Use a plant-based cheese alternative
• Make it sweet-only: Add cinnamon and brown sugar to the sweet potatoes before roasting and skip the cheese for a dessert bite!

How to Make Sweet Potato Rounds with Blue Cheese, Cranberry & Pecans

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the sweet potatoes into 1/2-inch thick rounds (no need to peel). Try to keep slices uniform for even roasting.
3. Season and roast: Arrange rounds on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20–25 minutes, flipping once halfway, until fork-tender and golden brown on the edges.
4. Toast the pecans: While the sweet potatoes roast, toast chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently. Set aside.
5. Assemble the toppings: Once the rounds are done, let them cool slightly. Then, top each with a small amount of blue cheese, a few cranberries, and a sprinkle of pecans.
6. Finish with a drizzle: Just before serving, drizzle with honey or balsamic glaze and sprinkle with fresh thyme if desired.

Pro tip: Serve warm or at room temperature—they’re delicious either way!

What to Serve with These Sweet Potato Rounds

They’re perfect as a:

• Holiday appetizer
• Cocktail party finger food
• Side dish for roasted meats
• Vegetarian Thanksgiving option
• Light lunch with a salad

Pair them with a dry white wine or sparkling apple cider for an autumn-inspired snack that feels like a treat.

Tips for Perfect Sweet Potato Rounds

• Use sweet potatoes that are evenly shaped and not too large for uniform slices
• Roast on parchment or silicone mat to prevent sticking and get golden edges
• Let the potatoes cool slightly before adding cheese so it doesn’t melt too much
• Don’t overload the toppings—these are meant to be bite-sized!

Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 3 days
• Reheat: Warm in the oven at 300°F until heated through (don’t microwave—they get soggy!)
• Make ahead: Roast the sweet potatoes and prep the toppings ahead, then assemble just before serving

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can roast the rounds and prep the toppings 1–2 days ahead. Assemble just before serving for the best texture.

Can I use yams instead of sweet potatoes?

You can, but true yams have a starchier, drier texture and aren’t as sweet. Stick with orange-flesh sweet potatoes for the best results.

What’s the best blue cheese for this recipe?

Go for a creamy, crumbly blue cheese like Gorgonzola or Danish Blue. Stilton works too for a bolder bite.

Can I serve these cold?

They’re best warm or at room temp, but they can be served cold in a pinch—especially as part of a finger-food platter.

Conclusion

These Sweet Potato Rounds with Blue Cheese, Cranberry & Pecans are everything a great appetizer should be: easy, elegant, packed with flavor, and ready to impress. Whether you’re hosting Thanksgiving, planning a fall dinner party, or just want to snack on something next-level good, this recipe is a must-make.

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