Sweet Potato Bites with Herby Goat Cheese and Brown Maple Butter
If you want a holiday appetizer that’s as beautiful as it is delicious, these Sweet Potato Bites with Herby Goat Cheese and Brown Maple Butter deserve a spot at the top of your Thanksgiving menu. The natural sweetness of roasted sweet potatoes pairs perfectly with tangy herby goat cheese, all finished with a warm drizzle of nutty brown maple butter. They’re festive, elegant, and absolutely irresistible.
The Perfect Thanksgiving or Holiday Appetizer
What makes these sweet potato bites such a standout dish for the holidays? They’re simple, incredibly flavorful, and naturally festive.
- Roasted sweet potatoes create a caramelized, slightly crisp base.
- Herby goat cheese adds creamy brightness and fresh flavor.
- Brown maple butter brings a warm, holiday feel with nutty richness and a hint of sweetness.
- They’re bite-sized and easy to serve, making them ideal for parties and holiday gatherings.
Whether you’re hosting Thanksgiving dinner or bringing a dish to a holiday potluck, these little bites always steal the show.
Make-Ahead Magic
These are a host’s dream because almost everything can be prepped in advance:
- Roast sweet potato slices ahead and warm them before assembling.
- Mix the goat cheese and herbs earlier in the day.
- Make the brown maple butter just before serving for maximum flavor.
A quick assembly and you’re ready to impress.
Ingredients Highlight
- Sweet potatoes, sliced into rounds and roasted
- Goat cheese blended with herbs such as thyme, parsley, or chives
- Browned butter whisked with pure maple syrup
- Sea salt and cracked black pepper
These Sweet Potato Bites with Herby Goat Cheese and Brown Maple Butter check every holiday box- sweet, savory, creamy, elegant, and totally crowd-pleasing. Add them to your Thanksgiving or holiday appetizer lineup and watch them disappear in minutes.
Sweet Potato Bites with Herby Goat Cheese and Brown Maple Butter
Ingredients
- 3 tablespoons olive oil, divided
- 2 sweet potatoes, scrubbed clean, peeled (optional), and sliced into 1⁄4-inch rounds
- 1½ teaspoons kosher salt, plus a pinch, divided
- ¼ teaspoon ground black pepper, plus a pinch, divided
- 4 ounces goat cheese, room temperature
- 1 teaspoon fresh finely chopped chopped parsley
- 1 teaspoon fresh finely chopped rosemary or sage
- 6 tablespoons butter
- ⅓ cup maple syrup or honey
- 2 tablespoons toasted chopped hazelnuts or pecans
- 2 tablespoons pomegranate seeds
- flaky salt, for topping
Instructions
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and brush with 1 tableespoon olive oil.
In a large bowl toss together the sweet potato slices, 2 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon pepper. Lay the slices out on the prepared baking sheet in a single layer. Transfer to the oven and bake for 10 minutes then flip them over and bake for another 8-12 minutes or until tender. Remove from oven and allow to cool slightly.
In a large bowl, combine goat cheese, olive oil, parsley, rosemary or sage, ½ teaspoon salt, and a pinch of black pepper until smooth and fluffy.
In a small saucepan over medium heat, add butter. Allow the butter to lightly brown, about 6-7 minutes (you can smell the toasted aroma when ready). Remove from heat and let cool for 8-10 minutes. Add maple syrup to the brown butter and a pinch of salt, stir to combine.
Spoon approximately 1⁄2 teaspoon of the goat cheese mixture onto each sweet potato round. Drizzle with maple butter, and top with chopped nuts and pomegranate seeds. Season with flaky salt, if desired. Serve warm or at room temperature.
Enjoy!