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Sweet Potato Bites with Pecans & Pomegranates

Delicious fall appetizer that will complement your holiday meal. The roasted paprika glazed sweet potatoes paired with the salty and sweet toppings is a delightful treat. Though I normally use goat cheese, I have used vegan ricotta or feta cheese and omitted the honey and it is equally tasty


  • 2 sweet potatoes, large

  • 5 oz goat cheese

  • 1/3 c candied walnuts or pecans (the sweet and spicy pecans from TJ's work well)

  • 1/3 c pomegranate seeds

  • 2 tbsp balsamic reduction

  • 1 tsp sea salt + more to taste

  • 1/2 tsp sweet paprika, or regular

  • 2 tbsp olive oil + more as needed

  • 1 tbsp olive oil

  • 3 tbsp wild honey

  • Zest from 1 lemon

  • 15 leaves basil small, for garnish


  1. Preheat your oven to 500 degrees

  2. In a small bowl combine the olive oil, sea salt and paprika.

  3. Peel and cut the sweet potatoes into 1/2-inch-thick rounds.

  4. Take each sweet potato round and coat it in the olive oil mixture all over. Place them on a large baking tray without touching each other.

  5. Bake the sweet potato rounds for 8 to 10 minutes on each side until golden.

  6. Transfer to a serving tray and top with the goat cheese, candied pecans and pom seeds. Spoon a little bit of honey on top of each potato round and sprinkle with the lemon zest.

  7. Just before serving finish with a light drizzle of olive oil, the balsamic glaze and garnish with the fresh basil leaves.


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