Quick and easy to make, these sweet potato rounds are an excellent bite-sized holiday appetizer, full of flavor from the tangy herb-filled goat cheese and a drizzle of honey!
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.