Sweet Potato Rounds with Blue Cheese & Cranberries: Sweet, Savory, and Perfectly Festive

Why You’ll Love This Recipe

Sweet potato rounds with blue cheese and cranberries are the kind of appetizer that feels both elegant and effortless. The natural sweetness of roasted sweet potatoes pairs beautifully with creamy, tangy blue cheese, while dried cranberries add a bright pop of flavor. A drizzle of honey ties everything together, creating a festive bite that’s perfect for holiday gatherings. I made these for a Friendsgiving once, and they vanished faster than anything else on the table — even people who said they didn’t like blue cheese couldn’t resist them. They offer the perfect balance of flavors and textures: tender, caramelized sweet potatoes, creamy cheese, chewy cranberries, and just a touch of crunch. Ideal for entertaining, they’re simple to prepare and stunning to serve.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sweet potatoes — Sliced into rounds; they roast beautifully and form the perfect base.

Olive oil — Helps the sweet potatoes caramelize and develop golden edges.

Salt and black pepper — Essential for seasoning and balancing sweetness.

Blue cheese — Creamy, tangy, and rich; the star contrast against the sweet potato.

Dried cranberries — Add bursts of tart sweetness that brighten each bite.

Honey or maple syrup — Drizzled on top for warmth and balance.

Fresh rosemary or thyme — Adds aromatic, earthy notes and enhances the holiday flavor.

Pecans or walnuts (optional) — For added crunch and nuttiness.

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Wash and slice the sweet potatoes into ½-inch rounds. Brush both sides lightly with olive oil and season with salt and pepper. Arrange the rounds in a single layer on the baking sheet.

Roast for 20–25 minutes, flipping halfway through, until the rounds are tender and lightly caramelized on the edges.

Remove from the oven and let cool slightly. Top each round with a small amount of blue cheese, followed by a sprinkle of dried cranberries.

Return to the oven for 3–4 minutes, just until the blue cheese softens. Remove and drizzle lightly with honey or maple syrup. Garnish with fresh rosemary or thyme and chopped nuts if desired. Serve warm or at room temperature.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

Serves 8–10 as an appetizer. Prep takes 10 minutes, roasting about 25 minutes. Total time: approximately 35 minutes.

Storage/reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Avoid microwaving, as it can make the rounds soft. These are best assembled just before serving to preserve texture.

Variations and Customizations

Maple Walnut Rounds — Drizzle maple syrup and top with toasted walnuts for sweetness.

Goat Cheese Version — Replace blue cheese with creamy goat cheese for a milder flavor.

Cranberry Pomegranate — Add fresh pomegranate seeds for juicy bursts of color.

Savory Herb Rounds — Add fresh thyme and a sprinkle of flaky sea salt.

Bacon Blue Rounds — Add crispy bacon bits for smoky richness.

Pecan Streusel — Sprinkle lightly with cinnamon-pecan topping for a sweet-savory blend.

Vegan Option — Use vegan blue cheese or cashew cream and maple syrup.

Caramelized Onion Layer — Add a spoonful of caramelized onions under the cheese.

Spicy Honey Drizzle — Finish with hot honey for sweet heat.

Holiday Brie Swap — Use Brie instead of blue cheese for a milder, creamy bite.

FAQs

Do I need to peel the sweet potatoes?

No, the skins soften nicely and help the rounds hold their shape.

Can I make these ahead of time?

You can roast the rounds ahead, but add toppings right before serving.

What type of blue cheese works best?

Creamy varieties like Gorgonzola or Danish blue melt beautifully.

Can I use fresh cranberries?

Fresh cranberries are too tart; dried cranberries work best.

How thick should I slice the rounds?

About ½ inch ensures they stay sturdy and don’t fall apart.

Can I use yams instead of sweet potatoes?

Yes, but true sweet potatoes have better caramelization.

What nuts work well?

Pecans, walnuts, or pistachios all add great texture.

Can I make this spicy?

Yes, add chili flakes or use spicy honey.

Can these be served cold?

They’re best warm or room temperature, but still tasty chilled.

What wine pairs well with this appetizer?

A crisp white wine like Sauvignon Blanc or a fruity Pinot Noir complements the flavors.

Conclusion

Sweet potato rounds with blue cheese and cranberries are a festive, flavorful appetizer that brings color and elegance to any holiday table. With their perfect balance of sweet, tangy, creamy, and savory notes, these bites are as delicious as they are beautiful. Simple to prepare yet impressive to serve, they’re the ideal addition to gatherings, holiday dinners, or seasonal party platters. Once you try them, they’ll quickly become a go-to favorite for fall and winter celebrations.

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