When it comes to vegetarian appetizers, bite-sized, easy-to-make, and crowd-pleasing are the main requirements. Lucky for us, these sweet potato rounds have got it all. They’re even gluten-free so more friends can enjoy them, too!
You know that feeling when you bring an appetizer to a party and everyone can’t stop raving about it? 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 these rounds of sweet potato topped with tangy goat cheese and honey, along with fresh thyme, are here to rock the appetizer game. If you’ve already tried our fig and goat cheese crostini or our festive cranberry goat cheese log, then you know exactly what we’re talking about.
Guests will love the flavors, and finger-friendliness of them, and you’ll love how easy they were to make in less than 30 minutes. But that, my friend, is a secret you can keep to yourself.
Ingredient Spotlight
- Fresh Herbs – What’s better than fresh rosemary and thyme – especially right around Thanksgiving? Absolutely nothing. Fresh, comforting, and loads of flavor.
- Goat Cheese – I know, you were asking what cheese goes well with sweet potatoes, and the answer is goat cheese. Yep, it’s 100% the tangy, slightly earthy goat cheese. It’s smooth and creamy and balances so well with…
- Sweet Potato Rounds – 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.
- Honey – What else could pair beautifully with tangy goat cheese, crisp sweet potatoes, and savory herbs? A drizzle of honey, of course!
Possible Additions
To add additional crunch, add a few chopped pecans or walnuts to the top of each piece. Make them candied pecans for a little extra sweetness, too. Dried cranberries are extra festive, too.
To keep it extra savory, try a balsamic vinegar glaze instead of honey.
How To Make Goat Cheese and Sweet Potato Rounds
Prepare the Sweet potatoes
The first step is to slice the sweet potato rounds. For this recipe, I recommend thinly sliced potatoes. They crisp up just beautifully and take less time to become tender in the oven than thicker rounds would. If you prefer thicker rounds, please be sure to adjust the cooking time.
To slice, carefully use a handheld mandoline. I use the 2nd or 3rd setting – around 4mm.
A food processor with a slice attachment may work too, depending on its size. If you are slicing them by hand, try to get them as thin and even as possible so they cook at the same rate.
Time to Bake
Toss the sweet potato slices with olive oil and a sprinkle of salt and pepper. Spread them evenly across a baking sheet. Roast for about 14-17 minutes total, flipping halfway through. The rounds should be crisp yet tender, and golden brown.
Prep the Herbed Goat Cheese
As the sweet potato rounds bake, it’s time to prepare the herbed goat cheese mixture. The key is to use room-temperature goat cheese so it’s easy to whip up and mix in the fresh herbs.
For a light, airy, creamy goat cheese mixture, whip it with a hand mixer as we do when making our 5-star whipped ricotta dip. If you’d prefer, you can stir the ingredients together with a spatula instead, and continue onto assembly.
Incorporate the finely chopped herbs, a splash of milk to thin it out, and of course salt to season. Be sure to taste test!
Assembly Time
Once the sweet potato bites are cooked, it’s time to assemble!
Take each roasted sweet potato and spread or dollop the goat cheese mixture on top. Drizzle a little honey over each bite, and a fresh herb or two make for the perfect finishing touch. Oh, and you can’t ever go wrong with a little pinch of flaky sea salt, either.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Sweet Potato and Whipped Goat Cheese Appetizer Bites
Ingredients
- 1 large sweet potato, thinly sliced
- 2 teaspoons olive oil
- 4 ounces goat cheese, room temperature
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon milk
- Salt and pepper, to taste
- Honey, to drizzle
Instructions
- Pre-heat oven to 425°F. Thinly slice sweet potato into rounds (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.1 large sweet potato, 2 teaspoons olive oil
- Meanwhile, using an electric hand mixer together goat cheese, thyme, rosemary, milk, and salt (to taste) until light and airy.4 ounces goat cheese, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary, 1 teaspoon milk, Salt and pepper
- 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.Honey
Notes
- 2 small sweet potatoes will also work. You’ll want, at least, approximately 32 rounds.
- This recipe is really flexible on serving size, depending on the size of the potatoes.
- Reserve any leftover goat cheese in an airtight container in the fridge.
- Using milk in the goat cheese mixture makes it creamier and helps it mix together more smoothly; you can leave it out if desired.
By the Way…
This recipe is part of our easy vegetarian appetizer collection. Check it out!
Hello,
The sweet potato/goat cheese recipe looks great … I plan to make it this week for some guests. Can you pre-bake the potato thins, refrigerate and than re-heat?? If so, any hints on how to best re-heat without the chips losing their snap?
Hi Catherine! That’s a great question! I haven’t reheated the potato thins myself once baked, but I would recommend either reheating in the oven for a few minutes or using an air-fryer. You might want to undertake them by a minute or two so they don’t overbake when reheating. Let me know what you try, I’d love to hear how it goes!
Such a great idea! I had a few sweet potatoes to use up and some herbed goat cheese in the fridge, so I decided to add this to dinner last night. It was a hit! My sweet potatoes were on the small side so the honey + goat cheese turned into a dip for the small-ish sweet potato chips. So easy and delicious!!
I’m so glad to hear, Cate! The dip method sounds like such a good idea for the smaller chips. Thanks so much!