Description
Crispy sweet potato rounds topped with whipped goat cheese and pomegranate seeds, offering a delightful mix of flavors and textures.
Ingredients
Scale
- 2 large sweet potatoes, sliced into 1/4-inch rounds
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz goat cheese, softened
- 2 tbsp Greek yogurt
- 1 tbsp honey
- 1/4 cup pomegranate seeds
- 1 tbsp fresh thyme leaves
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the sweet potatoes into 1/4-inch rounds and drizzle olive oil over the slices, then sprinkle with salt and pepper. Toss to coat.
- Line a baking sheet with parchment paper and arrange the sweet potato rounds in a single layer.
- Roast for about 25 minutes, flipping halfway, until tender and golden brown.
- While the sweet potatoes are roasting, place goat cheese, Greek yogurt, and honey in a mixing bowl.
- Whip until light and creamy using a hand mixer.
- Spread a dollop of the whipped cheese mixture onto each roasted sweet potato round.
- Sprinkle pomegranate seeds and fresh thyme leaves on top before serving.
Notes
These rounds can be made ahead; just store the sweet potatoes and cheese mixture separately until ready to serve.
Nutrition
- Serving Size: 2 rounds
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg