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Sweet Potato Rounds with Cranberry Sauce Feta and Hazelnuts Recipe

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4 from 7 reviews

These Sweet Potato Rounds are a delightful roasted appetizer featuring tender, golden sweet potato slices topped with tangy cranberry sauce, creamy feta cheese, and toasted cinnamon butter hazelnuts. Finished with a honey-balsamic drizzle and fresh thyme, this elegant dish combines sweet, savory, and nutty flavors perfect for parties or a flavorful snack.

Ingredients

Sweet Potato Rounds

  • 3 Tablespoons Olive Oil
  • 1 teaspoon Fresh Orange Zest
  • 1 ¼ teaspoons Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 Sweet Potatoes, sliced into ½ - ¾ inch circles

Toppings

  • ½ Cup Cranberry Sauce
  • ⅓ Cup Crumbled Feta Cheese (see note)
  • ⅓ Cup Hazelnuts, roughly chopped

Cinnamon Butter Hazelnuts

  • 1 Tablespoon Butter
  • ½ teaspoon Cinnamon

Honey-Balsamic Drizzle

  • 1 Tablespoon Balsamic Vinegar
  • 3 Tablespoons Honey

Garnish

  • Fresh Thyme Sprigs

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a large rimmed baking sheet for roasting the sweet potato rounds.
  2. Toss Sweet Potatoes: In a large bowl, combine olive oil, fresh orange zest, kosher salt, and freshly ground black pepper. Add the sliced sweet potato rounds and toss thoroughly to coat each piece evenly with the seasoned oil mixture.
  3. Arrange and Roast: Place the coated sweet potato rounds in a single even layer on the baking sheet, ensuring there is space between each slice for even roasting. Roast in the preheated oven for 10-12 minutes until the bottoms turn golden brown.
  4. Flip and Continue Roasting: Carefully remove the pan from the oven and use a spatula to flip each sweet potato round. Return the pan to the oven and roast for an additional 10-12 minutes until the slices are golden and cooked through.
  5. Toast Hazelnuts: While the potatoes roast, heat a small nonstick skillet over medium heat. Add the roughly chopped hazelnuts and toast for about 1 minute, stirring frequently to prevent burning.
  6. Prepare Cinnamon Butter Nuts: Add the butter to the skillet with the toasted hazelnuts. Once the butter has melted, sprinkle the cinnamon over the nuts and stir to coat them evenly for about 1 minute. Remove from heat and transfer to a plate to cool slightly.
  7. Assemble the Rounds: Once roasted, transfer the sweet potato rounds to a serving platter. Top each round with a dollop of cranberry sauce, a sprinkle of crumbled feta cheese, and some of the cinnamon butter hazelnuts.
  8. Make Honey-Balsamic Drizzle: In a small bowl, whisk together the balsamic vinegar and honey until the mixture emulsifies and becomes smooth.
  9. Finish and Serve: Using a spoon, drizzle the honey-balsamic glaze over the topped sweet potato rounds. Garnish with fresh thyme sprigs and serve immediately to enjoy the combination of warm roasted flavors and fresh accents.

Notes

  • The use of crumbled feta adds a creamy and salty contrast; goat cheese can be substituted if preferred.
  • Ensure sweet potato slices are evenly sized to roast uniformly.
  • Freshly toasted hazelnuts contribute a warm, nutty flavor and crunchy texture – avoid overtoasting to prevent bitterness.
  • This dish is best served warm immediately after preparation to maintain optimal texture and flavor.

Find it online: https://cozyplatter.com/sweet-potato-rounds-with-cranberry-sauce-feta-and-hazelnuts-recipe/