Sweet Potato Rounds with Cranberry, Feta and Hazelnuts
A festive and flavorful appetizer featuring roasted sweet potato slices topped with cranberry sauce, crumbled feta, toasted hazelnuts, and a sweet balsamic drizzle.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Rimmed
- 1 Nonstick pan Small
Ingredients
Main ingredients
- 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
- ½ Cup Cranberry Sauce
- ⅓ Cup Crumbled Feta see note
- ⅓ Cup Hazelnuts roughly chopped
- 1 Tablespoon Butter
- ½ teaspoon Cinnamon
- 1 Tablespoon Balsamic Vinegar
- 3 Tablespoons Honey
- Fresh Thyme for garnish
Instructions
Instructions
- Preheat the oven to 425° and set out a cookie sheet.
- In a large bowl combine olive oil, orange zest, salt and pepper. Add sweet potato rounds to the bowl and toss to coat evenly.
- Place the sweet potatoes on a large rimmed baking sheet in a single layer, leaving space between them.
- Roast sweet potato slices for 10-12 minutes, until the bottom is golden. Flip the rounds and return to oven for another 10-12 minutes until golden on both sides.
- Meanwhile, toast the hazelnuts in a small nonstick pan over medium heat for about 1 minute.
- Add butter to the hazelnuts. Once melted, add cinnamon and stir to coat. Cook about 1 more minute, without browning.
- Transfer roasted sweet potatoes to a serving platter. Top each round with cranberry sauce, crumbled feta, and toasted hazelnuts.
- In a small dish, whisk the balsamic vinegar and honey until smooth and emulsified.
- Drizzle honey vinegar over the potatoes and garnish with fresh thyme. Serve immediately.
Notes
Buy feta in a brick and crumble it yourself for best flavor and texture.