If you’re tired of the same, heavy Thanksgiving dishes that leave you feeling stuffed like a turkey, look no further than the appetizer table. It may be easy to overindulge on savory bites, but you can avoid ruining your appetite with sweet, light bites ahead of the main course.
These Sweetpotato Goat Cheese Bites are perfect for snacking while carving the bird, swapping out sugary treats for nutritious yet delicious hors d’oeuvres. If you thought sweetpotatoes are only used in casseroles for Thanksgiving, think again – this nutrition powerhouse can be a staple on holiday menus for years to come in this better-for-you app.
Don’t let their sweet nature fool you – behind their colorful interior, sweetpotatoes are chock full of nutrients from which you can benefit, even during the holiday season.
They’re a wholesome option for the entire family as they’re full of vitamin A and a good source of fiber and potassium. Plus, they contain complex carbohydrates that are released at a steady pace for a constant source of energy, meaning you won’t have to worry about sugar highs or lows while enjoying the testivities.
Sweetpotato Goat Cheese Bites
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 24
-2 medium sweetpotatoes
-2 tablespoons coconut or olive oil spray
-1 teaspoon seasoned salt
-5 ounces goat cheese
-2 tablespoons honey, divided
-1/4 cup chopped candied or toasted pecans
-1/3 cup dried cranberries
-1 tablespoon fresh basil, sliced thinly, for garnish
1. Preheat oven to 450 F
2. Slice sweetpotatoes 1/4-inch thick.
3. Line large baking sheet with parchment paper.
Layer sweetpotatoes on top of parchment paper.
4. Spray sweetpotatoes with coconut spray and sprinkle with seasoned salt. Flip sweetpotato slices and repeat.
5. Bake 10 minutes. Flip slices and bake 10 minutes. Transter sweetpotatoes to serving plate.
6. Mix goat cheese and 1 tablespoon honey until whipped and creamy. Spread goat cheese over sweetpotato slices.
7. Sprinkle with pecans and cranberries. Drizzle remaining honey over sweetpotatoes.
8. Garnish with basil and serve.
