I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Goat Cheese and Basil Sweet Potato Rounds

Goat Cheese and Basil Sweet Potato Rounds

I’ve been trying to think of festive appetizers for holiday parties. I’m confident with sides and mains but appetizers and desserts tend to be a struggle. Maybe I overthink it…


I made guacamole sweet potato rounds for a party over the summer and when I remembered, it inspired me to make a holiday version for book club. Over the years, book club has always been a great place to test out new recipes so if you have a book club group, use it, otherwise, join a book club. These rounds came out so great I knew I had to rush and get them up for an easy app for Thanksgiving but really these would work for any holiday party. I prefer these warm but they are still good after they cool so don’t stress about keeping them hot. You can crisp the potato rounds in advance and then rewarm them right before adding the toppings.

The boiling process at the beginning is critical to cook the potatoes so they can crisp in the oven without still being raw or burning. I tried these with and without the balsamic reduction and I think it is crucial. The sweetness of potato, creaminess of cheese, fresh herbs and then the tart balsamic takes it over the top! Makes about 20 sweet potato rounds but that will vary based on the size of potato you get.

Goat Cheese and Basil Sweet Potato Rounds

  • 2 sweet potatoes, long and evenly round is best

  • 2 TBS Coconut Oil

  • ½ TSP Penzey’s Mural of Flavor (or similar spices)

  • ¾ Cup Balsamic Vinegar

  • 4 oz goat cheese log

  • Sea Salt

  • ~20 Whole or Halved Pecans

  • 10 Basil leaves cut into slivers

  1. Slice sweet potatoes in ¼ inch rounds. This can be done with a mandolin or by hand

  2. Boil a sauce pan of water and add sweet potato rounds (you may have to do two rounds of boiling)

  3. Cook potatoes for 5-8 minutes (starting to soften but holding a firm shape)

  4. Preheat oven to 425

  5. Remove and pat dry

  6. Place parchment paper on a sheet pan

  7. Line sweet potatoes on pan

  8. Melt coconut oil and add in Mural of Flavor seasoning

  9. Brush oil onto both sides of the potato rounds and sprinkle with sea salt

  10. Bake 10 minutes

  11. Flip potato rounds and bake an additional 10 -13 minutes until potatoes start to brown. (watch during last 5-8 minutes as you may need to remove thinner rounds to keep from burning) Potatoes will start to crisp more as they cool.

  12. Pause here if you are prepping in advance and complete the following steps before serving.

  13. Pour balsamic into sauce pan and heat over high heat until it starts to boil. Turn down heat to medium low keeping a consistent simmer while whisking. Continue for about 5 minutes and remove from heat. The sauce should thicken where it can be drizzled but isn’t runny.

  14. Add goat cheese to potato rounds. (warm slightly if potatoes are cool) This is not precise measurement, just spread the cheese in fairly even amounts.

  15. Top cheese with a pecan and sprinkle of sea salt

  16. Add basil strips to the top and drizzle balsamic reduction over

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