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Spoon holding cubed sweet potatoes with goat cheese.

Roasted Sweet Potatoes and Goat Cheese

Roasted Sweet Potatoes and Goat Cheese is an easy side dish that's great for the holidays! Tender, caramelized sweet potatoes are paired with creamy goat cheese, crunchy maple pecans, and dried cranberries for a sweet and savory dish that makes you want to come back for seconds.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
Calories: 405kcal

Ingredients
 

For the maple pecans:

  • 1 cup pecans
  • 2 Tablespoons maple syrup
  • 1/4 teaspoon salt

For the sweet potatoes:

  • 2- 2 1/2 lbs. sweet potatoes (3-4 medium potatoes, peeled and chopped into 1 inch cubes)
  • 3 Tablespoons olive oil
  • 1 Tablespoon minced fresh rosemary
  • 1 heaping teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 ounces goat cheese (crumbled)
  • 1/2 cup dried cranberries
  • 1/4 cup high quality balsamic or balsamic glaze (for finishing)

Instructions

  • For the maple pecans:
  • Preheat the oven to 350 degrees. Line a small baking sheet with parchment paper. Spread the pecans over the sheet and drizzle with maple syrup, stirring to coat. Spread back out into an even layer. Bake for 6 minutes, stir, then bake another 4-5 minutes. Remove from the oven, sprinkle with salt, then cool for 5 minutes before stirring and removing the pecans from the pan.
  • For the sweet potatoes:
  • Increase the heat to 425 degrees. Spray a large baking sheet with non-stick spray. Spread the sweet potatoes over the pan and drizzle with olive oil, rosemary, salt, and pepper.
  • Roast for 15 minutes, then stir. Roast another 15 minutes or until sweet potatoes are crispy on the outside and fork tender.
  • In a bowl, toss the sweet potatoes with the maple pecans, goat cheese, and cranberries. Drizzle with balsamic glaze and serve immediately.

Notes

  • Feel free to double the maple pecan recipe so you have leftovers to snack on. They're delicious!
  • Leftovers keep well stored in an airtight container in the fridge for five days. We like to pan-fry the leftovers to reheat.
  • If using dried rosemary, reduce to 1 1/2 teaspoons.

Equipment

Course Side Dish
Cuisine American
Keyword sweet potatoes and goat cheese, sweet potatoes with goat cheese

Nutrition

Calories: 405kcal | Carbohydrates: 46g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 9mg | Sodium: 735mg | Potassium: 603mg | Fiber: 7g | Sugar: 18g | Vitamin A: 21655IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 2mg