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Roasted Sweet Potato and Goat Cheese Stacks

An elegant vegetarian appetizer featuring layers of caramelized roasted sweet potato and whipped goat cheese, topped with walnuts, cranberries, and honey.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 stacks
Course: Appetizer, Side Dish
Cuisine: American, Modern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 4 large sweet potatoes peeled and sliced into rounds
  • 3 tbsp olive oil
  • 1 tsp thyme fresh
  • 1 tsp salt
Filling
  • 10 oz goat cheese softened
  • 1 tbsp heavy cream or milk
  • 1 tsp lemon zest
Toppings
  • 0.5 cup walnuts toasted and chopped
  • 0.33 cup dried cranberries
  • 0.25 cup honey for drizzling
  • 6 sprigs fresh rosemary garnish

Equipment

  • Baking sheets
  • Parchment paper
  • Chef's knife or Mandoline
  • Small mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
  2. Peel sweet potatoes and slice into even 1/4 inch rounds.
  3. Toss slices with olive oil, salt, and thyme. Arrange in a single layer on baking sheets.
  4. Roast for 20-25 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
  5. In a bowl, whip goat cheese with cream and lemon zest until smooth.
  6. Assemble stacks by layering: potato slice, dollop of cheese, potato slice, cheese. Repeat for 3-4 layers.
  7. Top with toasted walnuts and dried cranberries.
  8. Drizzle generously with honey and garnish with a rosemary sprig before serving.

Notes

To make this vegan, use a cashew-based soft cheese and maple syrup instead of honey. Store components separately if making ahead.