Roasted Sweet Potato Rounds with Pecans, Cranberries & Blue Cheese
Published Nov. 5, 2019
This sweet potato side dish is a feast for all senses.
If you find yourself in a crunch for a last-minute Thanksgiving side, give these Roasted Sweet Potato Rounds with Pecans, Cranberries & Blue Cheese a try!
Fresh herbs, salty blue cheese, slightly smoky spices and tart cranberries compliment the natural candy-like sweetness of the sweet potato.
The end result is a holiday-appropriate side dish that is an example of balance at its finest.
Directions
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
In a small bowl, combine the oil, allspice, ginger, cloves, paprika, sage, rosemary and salt. Whisk until smooth.
Place sweet potato slices on the parchment-lined baking sheet and drizzle the herb-oil mixture on top. Rub the mixture onto both sides of the slices, making sure both sides are coated, and arrange slices in a single layer so that there is no overlapping.
Bake for 20 minutes. Remove from the oven and flip. Sprinkle 1/4 cup of the pecan pieces on top of slices, and bake for another 15 minutes until the potatoes are golden brown and caramelized, and the pecans are toasted and fragrant.
Remove from oven and let cool at least 5 minutes before topping.
Arrange the sweet potato rounds on a plate and top each with remaining raw pecans, cranberries and blue cheese.
Nutritional Information
Serving size: 2 sweet potato rounds
Calories: 106
Carbohydrates: 16.8g
Protein: 2.3g
Total Fat: 3.4g
Saturated Fat: 1.5g
Cholesterol: 4mg
Dietary Fiber: 3g
Sodium: 81mg
Need a last-minute Thanksgiving side? These simple yet sophisticate Roasted Sweet Potato Rounds with Pecans, Cranberries & Blue Cheese come together in less than 30 minutes!
