Ingredients
Scale
- 2 large sweet potatoes (about 1 to 1.5 pounds), washed and sliced into 1/2-inch rounds
- 3 tablespoons olive oil, divided
- 4 ounces goat cheese, softened
- 1 tablespoon honey (optional, for drizzling)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley or chives, for garnish
Substitution tips: If you don’t have goat cheese on hand, cream cheese or ricotta make good alternatives, though they’ll be milder in flavor. For a vegan twist, use a plant-based cheese and drizzle with maple syrup instead of honey. You can also swap fresh thyme for rosemary or oregano depending on what you have in your herb garden.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and makes cleanup easier.
- Slice the sweet potatoes into 1/2-inch rounds. Try to keep them as uniform as possible so they cook evenly. I learned this the hard way one Sunday when uneven slices meant some were mushy while others were still firm.
- Place the sweet potato rounds in a bowl and toss with 2 tablespoons of olive oil, salt, pepper, and smoked paprika. The paprika adds a subtle smoky depth that pairs beautifully with the sweetness.
- Arrange the rounds in a single layer on the prepared baking sheet. Roast for about 20-25 minutes, flipping halfway through, until they’re tender and golden brown around the edges. You’ll know they’re done when a fork slides in easily and the edges have started to caramelize.
- While the sweet potatoes roast, soften your goat cheese by leaving it at room temperature or microwaving it for 10-15 seconds. This makes spreading easier and prevents tearing the rounds.
- Remove the sweet potatoes from the oven and let them cool for a few minutes. Then, gently spread a dollop of goat cheese on each round. Don’t be shy—this is where all that creamy tang comes in.
- Drizzle each round with a little honey and sprinkle fresh thyme leaves over the top. If you’re making these for kids, you might skip the honey and herbs, but trust me, they add such a lovely freshness.
- Return the rounds to the oven for another 5 minutes to warm the cheese slightly and let the flavors meld together.
- Once out of the oven, garnish with chopped parsley or chives for a pop of color and freshness.
- Serve warm and watch these disappear fast—especially if you have kids or hungry spouses hovering nearby!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International