Sweet Potato Rounds With Blue Cheese, Cranberry &amp; Pecans

2 large sweet potatoes, sliced into ½-inch (1.2 cm) rounds

2 tablespoons (30 ml) olive oil

Salt and freshly ground black pepper, to taste

½ cup (60 g) blue cheese, crumbled

¼ cup (30 g) dried cranberries

¼ cup (30 g) toasted pecans, chopped

1 tablespoon (15 ml) honey (optional)

Fresh thyme leaves, for garnish

Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut sweet potatoes into ½-inch rounds, brush with olive oil, and sprinkle with salt and pepper.
Bake 20–25 minutes, flipping halfway through, until tender and golden.
Add crumbled blue cheese while still hot, then sprinkle cranberries and pecans.
Drizzle honey, garnish with thyme, and serve warm.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥟Appetizer

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday🎊Party

Season🍂Fall

DifficultyEasy ⏰ 30m