Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled blue cheese
- 1/3 cup dried cranberries
- 1/3 cup toasted pecans
- Fresh rosemary sprigs
Directions
Preheat oven to 200°C / 400°F.
Toss sweet potato rounds with olive oil, salt, and pepper.
Roast for 25 minutes, flipping halfway through, until golden brown.
Lightly toast pecans in a skillet until fragrant.
Top each roasted sweet potato round with blue cheese crumbles, cranberries, and a toasted pecan.
Garnish with rosemary sprigs.
Serve warm or at room temperature.
For a milder version, substitute goat cheese for blue cheese and drizzle with honey.
Frequently Asked Questions
Can I make these Sweet Potato Rounds with Blue Cheese ahead of time?
While best served fresh, you can roast the sweet potato rounds up to a day in advance. Store them cooled and covered in the refrigerator, then reheat briefly before topping with the blue cheese, cranberries, and pecans for serving.
What is the best way to substitute the blue cheese in this savory pie recipe?
If blue cheese is too strong, you can substitute it with a milder, creamy cheese like crumbled goat cheese or Gorgonzola dolce for a similar tangy profile. Alternatively, feta cheese offers a saltier, firmer texture.
How do I ensure my sweet potato rounds roast evenly and get golden brown?
To achieve perfect roasting, ensure your 2 medium sweet potato rounds are tossed thoroughly with the olive oil, salt, and pepper, and arranged in a single layer on your baking sheet. Remember to flip them halfway through the 25-minute bake time at 200°C/400°F.
