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" circles
Toppings
- ½ Cup Cranberry Sauce
- ⅓ Cup Crumbled Feta Cheese
For the Nuts
- ⅓ Cup Hazelnuts, roughly chopped
- 1 Tablespoon Butter
- ½ teaspoon Cinnamon
For the Drizzle
- 1 Tablespoon Balsamic Vinegar
- 3 Tablespoons Honey
- Fresh Thyme, for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a large rimmed baking sheet by setting it out ready for the sweet potatoes.
- Prepare Sweet Potato Rounds: 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 well to coat each slice evenly with the seasoned oil mixture.
- Roast Sweet Potatoes - First Side: Arrange the coated sweet potato rounds in a single even layer on the prepared baking sheet, making sure to leave space between each piece for roasting. Place in the oven and roast for 10-12 minutes until the bottoms are golden brown.
- Flip and Continue Roasting: Remove the baking sheet carefully from the oven. Using a spatula, flip each sweet potato round to cook the other side. Return the sheet to the oven and roast for an additional 10-12 minutes until the rounds are tender and golden on both sides.
- Toast and Prepare Hazelnuts: While the sweet potatoes roast, heat a small nonstick pan over medium heat. Add the chopped hazelnuts and toast them for about 1 minute, stirring frequently. Add butter to the pan and let it melt, then sprinkle in the cinnamon and stir to coat the nuts evenly. Continue cooking for about 1 more minute, watching carefully so nuts don’t brown too much. Remove from heat and transfer nuts to a plate to cool slightly.
- Assemble the Toppings: Once the sweet potato rounds are done, transfer them to a serving platter. Top each round with a spoonful of cranberry sauce, then sprinkle crumbled feta cheese and the cinnamon butter hazelnuts over the tops.
- Make the Honey-Balsamic Drizzle: In a small bowl, whisk together balsamic vinegar and honey until the mixture emulsifies and is smooth. Drizzle this evenly over all the topped sweet potato rounds.
- Garnish and Serve: Finish by garnishing with fresh thyme leaves for an herby pop of color and flavor. Serve the rounds immediately while warm for best taste and texture.
Notes
- You can substitute walnuts or pecans if you don't have hazelnuts available.
- For a dairy-free option, omit the feta or use a plant-based cheese alternative.
- Slice sweet potatoes uniformly for even cooking.
- To toast nuts without butter, simply dry-toast them but butter adds richness and helps the cinnamon stick.
- This dish pairs beautifully with a crisp white wine or sparkling water with citrus.
- Prep Time: 15 minutes
- Cook Time: 12 minutes plus 12 minutes (24 minutes total roasting time)
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
