Sweet potato chips topped with a dollop of herbed goat cheese and a drizzle of honey make a savory, easy vegetarian appetizer!
You know that feeling when you bring an appetizer to a party and everyone can’t stop raving about it?
And they can’t stop talking about how unique and flavorful it is, and you feel like a kitchen rockstar?
Yeah, well get ready for all the rockstar feels because this sweet potato and goat cheese chip bites are here for rockin’ the appetizer game.
No one has to know how easy they are to make, either. Our secret. Until, of course, you have to give them the recipe. 😉
What Makes this Sweet Potato Appetizer Work
First things first: THEY ARE SO QUICK AND EASY TO MAKE.
I know you’re here because you love easy-to-make, flavorful recipes so you’re welcome.
In all seriousness, they are really easy to throw together. The trickiest part is making sure you slice the sweet potatoes thin enough – but more on that in a minute. We’ve got to talk about the real ins-and-outs of why else this recipe delivers.
- The fresh herbs. What’s better than fresh rosemary and thyme – especially right around Thanksgiving? Absolutely nothing. Fresh, comforting, and loads of flavor.
- The goat cheese. I know, you were asking what cheese goes well with sweet potatoes. Yep, it’s 100% the tangy, slightly earthy goat cheese. It’s smooth and creamy and balances so well with…
- The sweet potato chips. Sweet potato chips. Sweet potato bites. Whatever you want to call them, they’re thin, slightly crispy, and the best bite-sized appetizer coming to a kitchen near you this season.
- The honey drizzle. What else could pair beautifully with tangy goat cheese, crisp sweet potatoes, and savory herbs? A drizzle of honey, of course!
How To Make The Sweet Potato Chips
Back to it! So the key: slice the sweet potatoes thin enough.
How? I highly recommend using a mandoline to make your sweet potato slices. I love using this handheld mandoline*. First, because it’s very budget-friendly, doesn’t have a million parts, and is easy to use!
You could obviously use a more involved mandoline or even a food processor with a slice feature. If you are slicing by hand, be careful and try to slice them as thinly as possible.
When using the mandoline, I use the 2nd or 3rd setting – around 4mm.
The Herbed Goat Cheese
Not only are the crispy sweet potato bites easy to make, but the goat cheese is even easier to put together. Betchya didn’t think it was possible, huh?
The key is to use room temperature goat cheese so it’s easy to whip up and mix in the fresh herbs.
As you whip in the herbs, the goat cheese becomes airy and extra creamy. It’s the ultimate texture. No hand mixer? No problem, you can always stir it together or use a whisk to incorporate more air.
You’ll smear a bit on each sweet potato round, then drizzle the honey, and enjoy!
They’re best served immediately so the sweet potatoes are still slightly crispy, but they’ll remain delicious regardless. As long as they are able to stay on your appetizer table, that is.
I’d love to hear what else is on your thanksgiving appetizer menu and what your favorite thanksgiving recipes are! Leave a comment below and let me know what you’re making with these bites!
Sweet Potato Goat Cheese Bites
- 2 small or 1 large sweet potato thinly sliced
- 2 teaspoon olive oil
- 4 ounces goat cheese room temperature
- 1 teaspoon fresh thyme chopped
- 1 teaspoon rosemary finely chopped
- 1 teaspoon milk any kind
- Salt and pepper to taste
- Honey to drizzle
- Pre-heat oven to 425°F. Thinly slice sweet potatoes into thin slices (approximately 1/16 inch) - I HIGHLY recommend using a mandoline. Toss in olive oil with a pinch of salt and pepper. Layer evenly on a baking sheet. Bake for 7-8 minutes, flip, and bake for an additional 7-8 minutes.
- Meanwhile, using an electric hand mixer together goat cheese, thyme, rosemary, milk, and salt (to taste) until light and airy.
- Spread approximately 1/2 teaspoon (or as much as desired, really) goat cheese mixture on top of each sweet potato chip. Drizzle with honey and serve immediately.
This recipe was originally published in November 2017. The photos and text were updated in November 2019 for clarity; no changes were made to the recipe.