Sweet Potato Rounds with Goat Cheese

Sweet potatoes are one of those ingredients that I always keep in my kitchen—they’re versatile, naturally sweet, and can be dressed up in both simple and elegant ways. Lately, I’ve been obsessed with turning them into bite-sized appetizers, and one of my favorites has to be these roasted sweet potato rounds with goat cheese. They’re rustic yet refined, the kind of dish you can throw together for a cozy night at home or serve on a platter when friends are coming over.

What makes this recipe so special is the balance of flavors. The roasted sweet potatoes develop that caramelized, savory-sweet taste we all love, while the creamy goat cheese adds a tangy richness that pairs perfectly. Top it all off with a drizzle of honey or a sprinkle of herbs, and suddenly you’ve transformed everyday ingredients into something that feels like it came off a bistro menu.

I love how approachable this recipe is. You don’t need any fancy tools or complicated techniques—just a few pantry staples and about 30 minutes of time. It’s proof that some of the best sweet potato recipes are the ones that let the natural flavors shine. Plus, it’s an easy way to sneak more veggies into your meals without it feeling like a chore.

Whether you’re searching for savoury sweet potatoes to serve at a holiday gathering, or you just want a quick snack that feels indulgent yet wholesome, these roasted sweet potato rounds with goat cheese are a recipe you’ll find yourself making again and again. It’s comfort food with a touch of elegance, and I promise—it will win you over from the very first bite.

Why You’ll Love It

• Perfect flavor balance – The natural sweetness of roasted sweet potatoes pairs beautifully with the tangy creaminess of goat cheese, giving you that irresistible sweet-and-savory bite.
• Simple yet impressive – These rounds look elegant on a platter, but they’re so easy to make that you’ll feel like you’re getting away with something.
• Versatile for any occasion – Serve them as a holiday appetizer, a game-day snack, or even as a light lunch with a side salad. They fit right in anywhere.
• Customizable toppings – A drizzle of honey, a sprinkle of fresh herbs, or even crushed nuts can take this recipe in different directions without much effort.
• Wholesome indulgence – You’re enjoying all the goodness of sweet potatoes while still treating yourself to something creamy, rich, and satisfying.

Ingredient List

• 2 large sweet potatoes, sliced into ½-inch rounds
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 4 ounces goat cheese, softened
• 2 tablespoons honey (optional, for drizzling)
• 1 tablespoon fresh thyme or rosemary, chopped
• 2 tablespoons chopped pecans or walnuts (optional)

Ingredient Notes

• Sweet potatoes – Choose ones that are firm, smooth, and evenly shaped so your roasted sweet potato rounds bake up evenly. I like medium-to-large potatoes since they make the perfect base for toppings.
• Olive oil – A light drizzle is all you need to get those edges beautifully caramelized. I often use extra-virgin olive oil because it adds a richer depth of flavor.
• Goat cheese – This is the star of the dish! I always use a creamy, tangy goat cheese log (spreadable works best). Don’t skip it—it brings the whole recipe together.
• Honey – Just a drizzle gives a lovely contrast to the savoury sweet potatoes. If you want to lean fully savoury, you can leave it off, but I’m firmly on Team Honey here.
• Fresh herbs – Thyme and rosemary both pair beautifully with roasted sweet potatoes and goat cheese. Fresh makes a big difference here—it adds a pop of brightness.
• Nuts – Optional, but they add that satisfying crunch and a little nutty depth. Pecans are my go-to, though walnuts are just as delicious.

Kitchen Equipment Needed

• Sharp chef’s knife – For slicing the sweet potatoes into even rounds. (I always reach for my 8-inch knife—it makes quick, clean cuts.)
• Cutting board – A sturdy board gives you a safe surface for slicing.
• Baking sheet – For roasting the sweet potato rounds. I like using a rimmed sheet pan so the olive oil doesn’t drip off.
• Parchment paper – Helps prevent sticking and makes cleanup a breeze.
• Mixing bowl – For tossing the sweet potatoes with olive oil, salt, and pepper.
• Small spoon or butter knife – To spread the goat cheese onto the roasted rounds without tearing them.
• Serving platter – Because these look extra inviting when served up beautifully.

Instructions

Step 1 — Preheat & get set

1. Preheat your oven to 425°F (220°C) and position a rack in the middle.
2. Line a rimmed baking sheet with parchment paper (or lightly oil the pan).
3. Gather your sliced sweet potatoes, olive oil, salt, and pepper so everything’s within reach.

Pro tip: preheating that oven well is key — a hot oven gives you caramelized edges instead of a soggy bake.

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Step 2 — Slice the sweet potatoes

1. Wash and dry the sweet potatoes. Trim the ends if needed.
2. Slice into ½-inch (about 1.3 cm) rounds. Try to keep them uniform so they cook evenly.
3. Pat the rounds dry with a paper towel if they look damp.

Pro tip: use a sharp chef’s knife and steady, confident strokes. Even thickness = even roasting.

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Step 3 — Season and arrange

1. Place the rounds in a mixing bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon sea salt and ½ teaspoon black pepper. Toss gently to coat.
2. Arrange the rounds in a single layer on the prepared baking sheet — don’t overcrowd them.
3. If you want crispier edges, give each round a little space so hot air can circulate.

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Step 4 — Roast to golden perfection

1. Roast in the preheated oven for 20–25 minutes, flipping each round halfway through (around 10–12 minutes) so both sides caramelize.
2. You’re looking for golden-brown edges and a fork-tender center — the exact time will depend on the size of your rounds.
3. If you want a slight char, finish with a quick 1–2 minute blast under the broiler — watch closely so they don’t burn.

Pro tip: flip only once to preserve caramelization. Over-flipping stops those lovely brown bits from forming.

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Step 5 — Prepare the goat cheese

1. While the rounds roast, let the 4 ounces goat cheese come to room temperature for about 10–15 minutes so it’s easy to spread.
2. If you like a fluffier spread, whip the goat cheese with a spoon or small whisk for 20–30 seconds to make it silky.
3. If you want a sweeter contrast, stir 1 teaspoon of honey into half the goat cheese — or leave the honey for drizzling at the end.

Pro tip: warm rounds make the goat cheese spreadable but not runny — spread while the rounds are warm for the best texture.

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Step 6 — Assemble and finish

1. Place roasted sweet potato rounds on your serving platter.
2. Use a small spoon or butter knife to dollop or spread about 1 teaspoon of goat cheese onto each round.
3. Drizzle lightly with honey if using, sprinkle chopped fresh thyme or rosemary, and add chopped pecans or walnuts for crunch.
4. Finish with a pinch of flaky sea salt and a grind of black pepper.

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Step 7 — Serve & store

1. Serve warm or at room temperature — these are best eaten shortly after assembly so the rounds retain a little crisp at the edges.
2. Storage: Keep leftover roasted sweet potato rounds (without goat cheese) in an airtight container in the fridge for up to 3 days. Store goat cheese separately.
3. Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes to restore crispness before assembling.

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Optional — Air fryer method (if you’re short on time)

1. Preheat the air fryer to 400°F (200°C).
2. Lightly oil and arrange rounds in a single layer (you may need batches).
3. Air fry for 8–12 minutes, flipping halfway, until tender and edges are browned.

Tips and Tricks for Success

• Keep slices even – Cutting the sweet potatoes into uniform ½-inch rounds helps them roast evenly without some burning before others are done.
• Don’t overcrowd the pan – Give each round space to breathe so hot air can circulate. Crowding = steaming instead of roasting.
• Flip once, not twice – One flip is enough to get that golden, caramelized crust without losing crispness.
• Spread while warm – The goat cheese glides on smoothly when the rounds are still slightly warm from the oven.
• Finish with flair – A sprinkle of fresh herbs or a drizzle of honey takes these from simple to stunning in seconds.

Ingredient Substitutions and Variations

• Cheese swap – Try whipped feta, ricotta, or cream cheese if you don’t have goat cheese on hand. Each gives a different but delicious twist.
• Go nut-free – Skip the nuts or replace them with pumpkin seeds or sunflower seeds for crunch without allergens.
• Make it spicy – Add a dash of chili flakes, hot honey, or cayenne for a little heat against the sweet potatoes.
• Sweet version – Instead of herbs, top with cinnamon, honey, and a sprinkle of granola for a dessert-style variation.
• Herb variations – Fresh basil, parsley, or even dill can switch up the flavor profile depending on the season.
• Extra toppings – Pomegranate seeds, caramelized onions, or balsamic glaze make these roasted sweet potato rounds party-ready.

Serving Suggestions

• Appetizer platter – These roasted sweet potato rounds with goat cheese make a gorgeous starter for dinner parties or holiday gatherings. Arrange them on a rustic wooden board with extra herbs scattered around for that “wow” look.
• Side dish upgrade – Serve alongside roasted chicken, grilled salmon, or steak for a wholesome side that feels a little more special than plain potatoes.
• Lunch idea – I love serving a few of these with a crisp green salad for a light but satisfying lunch—the tangy goat cheese balances the leafy greens beautifully.
• Brunch board – Add them to a brunch spread with quiche, fruit, and mimosas. They hold their own and add a pop of color to the table.
• Festive bites – Top with pomegranate seeds during the holidays for a jewel-like finish. It’s such an easy way to make them feel seasonal.

Storage and Reheating Instructions

• Refrigeration – Store leftover roasted sweet potato rounds (without toppings) in an airtight container in the fridge for up to 3 days.
• Goat cheese storage – Keep the cheese separate and add it fresh when serving; this keeps the rounds from going soggy.
• Reheating – Warm the rounds in the oven at 350°F (175°C) for about 8–10 minutes to bring back some crispness.
• Air fryer option – Reheat in the air fryer at 375°F (190°C) for 4–5 minutes for extra crunch.
• Avoid microwaving – It tends to make the sweet potatoes mushy, so stick to oven or air fryer for best results.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can roast the sweet potato rounds a day ahead, store them in the fridge, and then reheat before adding the goat cheese and toppings. I recommend assembling just before serving so they stay fresh and flavorful.

Do I need to peel the sweet potatoes?

Nope! The skin is totally edible and adds extra texture (plus nutrients). I usually leave it on, but you can peel them if you prefer a smoother bite.

What other cheeses work besides goat cheese?

Whipped feta, ricotta, or even cream cheese make great alternatives. Each gives a slightly different flavor profile, but all pair nicely with roasted sweet potatoes.

How do I keep the rounds from getting soggy?

Make sure you roast at a high enough temperature (425°F/220°C) and don’t overcrowd the pan. This allows the edges to caramelize instead of steaming.

Can I make these dairy-free?

Absolutely! Try using a dairy-free cream cheese or a cashew-based spread. They still taste fantastic and keep the creamy contrast.

Are these served hot or cold?

They’re best enjoyed warm or at room temperature. If you serve them cold, the sweet potatoes can lose that lovely caramelized texture.

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Did you try this recipe? I’d love to hear how it turned out for you—drop a comment below and share your twist on these sweet potato rounds with goat cheese!