Loaded Sweet Potato Rounds With Vegan Goat Cheese and Cranberries
Looking for a delicious-tasting and easy-to-make holiday appetizer or snack? Enjoy these Loaded Sweet Potato Rounds baked into caramelized perfection and topped with vegan goat cheese and cranberry mash for the perfect sweet and savory bite.
This starter is simple to make and only requires ten minutes of prep and just 20 minutes to let bake in the oven. Fill your kitchen with a warm, sweet aroma and dive into these rounds to taste a bit of holiday cheer.
To make this recipe we’ll start by prepping and baking the potatoes. From there we’ll prepare the goat cheese mixture and cranberry sauce, and then it’s time for assembly!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Loaded Sweet Potato Rounds with Vegan Goat Cheese and Cranberries
Serves 4
Ingredients
- 2 medium sweet potatoes
- 2 Tbsp olive oil 30 mL
- ¼ tsp salt
- Pinch of pepper
- 4 oz soft vegan goat cheese 113 g
- 2 Tbsp almond milk 30 mL
- 1 cup cranberry sauce
- To serve: pepitas
Instructions
- Prep Potatoes: Preheat oven to 350°F (176°C). Cut sweet potato crosswise into round discs, about ¼ inch thick. Brush each side with oil and arrange on a parchment-lined baking sheet in a single layer. Sprinkle with salt and pepper.
- Bake Potatoes: Bake for 20 minutes, or until fork-tender.
- Goat Cheese: Meanwhile, whisk together goat cheese and milk until smooth.
- Assemble: Let potatoes cool slightly, then top each with a dollop of whipped goat cheese, a spoonful of cranberry sauce, and a sprinkle of pepitas.
Nutrition:
Serving: 1 serving Calories: 377kcal (19%) Carbohydrates: 59g (20%) Protein: 7.4g (15%) Fat: 13.4g (21%) Saturated Fat: 5.3g (33%) Cholesterol: 14mg (5%) Sodium: 285mg (12%) Potassium: 948mg (27%) Fiber: 5.3g (22%) Sugar: 27.4g (30%) Calcium: 71mg (7%) Iron: 1mg (6%)
About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.
For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.
For more great recipes that are dairy-free, check out The Beet's recipe library of more than 1,000 vegan or plant-based recipes.
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