Sweet Potato Rounds with Cranberry, Feta and Hazelnuts
These festive sweet potato rounds are quick-roasted and topped with cranberry, feta, honey, and hazelnuts for a flavor-packed side dish perfect for any occasion.
Equipment
- 1 Mixing bowl large
- 1 Baking sheet lined with parchment paper
- 1 Skillet for toasting nuts
- 1 Small saucepan for cinnamon butter
Ingredients
Main ingredients
- 3 Tablespoons Olive Oil for coating rounds
- 1 teaspoon Fresh Orange Zest adds brightness
- 1 ¼ teaspoons Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- 2 Sweet Potatoes sliced into ½–¾ inch rounds
- ½ Cup Cranberry Sauce
- ⅓ Cup Crumbled Feta for topping
- ⅓ Cup Hazelnuts roughly chopped
- 1 Tablespoon Butter melted with cinnamon
- ½ teaspoon Cinnamon
- 1 Tablespoon Balsamic Vinegar optional
- 3 Tablespoons Honey for drizzling
- Fresh Thyme for garnish
Instructions
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine olive oil, orange zest, kosher salt, and pepper. Add sweet potato rounds and toss to coat well.
- Arrange slices in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through.
- Toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then set aside.
- Melt butter over medium heat, stir in cinnamon, then remove from heat.
- Transfer roasted sweet potatoes to a serving platter and drizzle with cinnamon butter.
- Top each round with cranberry sauce, crumbled feta, and toasted hazelnuts.
- Mix balsamic vinegar and honey, drizzle over, and garnish with fresh thyme. Serve warm or at room temperature.
Notes
Top with herbs just before serving. Store leftovers in an airtight container up to 4 days, or freeze them for later use.