Sweet Potato Rounds with Cranberry Feta and Hazelnuts
These sweet potato rounds are festive, easy to make, and full of flavor thanks to tangy cranberry sauce, creamy feta, and crunchy hazelnuts. Perfect as a side or appetizer for any occasion.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment paper
- 1 Small skillet For toasting nuts
Ingredients
Main ingredients
- 3 tablespoons Olive Oil
- 1 teaspoon Fresh Orange Zest
- 1 ¼ teaspoons Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- 2 Sweet Potatoes sliced into ½ – ¾ inch rounds
- ½ cup Cranberry Sauce
- ⅓ cup Crumbled Feta
- ⅓ cup Hazelnuts roughly chopped
- 1 tablespoon Butter
- ½ teaspoon Cinnamon
- 1 tablespoon Balsamic Vinegar
- 3 tablespoons Honey
- Fresh Thyme for garnish
Instructions
Instructions
- Preheat the oven to 425°F and set out a cookie sheet lined with parchment paper.
- In a large bowl combine olive oil, orange zest, salt and pepper.
- Add sweet potato rounds to the bowl and toss to coat evenly.
- Arrange sweet potatoes on a baking sheet in a single layer, leaving space between pieces.
- Roast for 10–12 minutes, flip each round, and roast another 10–12 minutes until golden and tender.
- While potatoes roast, heat a small skillet over medium heat and toast hazelnuts for 1 minute.
- Add butter and cinnamon. Stir for another minute until nuts are coated and fragrant. Remove from heat.
- Transfer sweet potatoes to a platter. Top each round with cranberry sauce, crumbled feta, and toasted nuts.
- Whisk balsamic vinegar and honey in small dish until smooth. Drizzle over sweet potato rounds.
- Garnish with fresh thyme and serve warm or at room temperature.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge. Reheat in a skillet to revive crisp edges or microwave as needed. Can also be frozen with parchment layers in between.