Description
A sweet and savory side dish featuring roasted sweet potato rounds topped with tangy feta, tart cranberries, and crunchy honey pecans.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss sweet potato rounds with melted butter, cinnamon, salt, and pepper. Arrange in a single layer on the baking sheet.
- Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- While potatoes roast, toast pecans in a small skillet over medium heat for 3-4 minutes. Drizzle with honey and stir until coated. Remove from heat.
- Top roasted sweet potato rounds with feta, dried cranberries, and honey pecans. Drizzle with olive oil before serving.
Notes
You can customize the seasonings to taste.