Maple Cinnamon Sweet Potato Coins with Wild Blueberry Goat Cheese
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“By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
These Maple Cinnamon Sweet Potato Coins with Wild Blueberry Goat Cheese make for an easy sweet and savory appetizer for your next holiday party!
Can you believe the holiday season is here with Thanksgiving only a little over two weeks away? This year just flew by. Crazy to believe my little man is almost 7 months old and will be celebrating his first Thanksgiving with us!
In our house we don’t mess around when it comes to Thanksgiving and everyone takes part in cooking something to bring to the table. Even my hubby is in the kitchen making his famous sweet potato casserole. Now this casserole is far from healthy, but oh so delicious! So in his honor and my obsession with sweet potatoes I decided to make a healthier sweet potato appetizer using another one of my favorite ingredients, frozen Wild Blueberries.
Did you know Wild Blueberries have a more intense blueberry flavor than regular blueberries and nutritionally have twice the antioxidant capacity, 8 times the manganese, 72% more fiber and 32% less sugar than cultivated blueberries? By allowing Wild Blueberries to grow in the wild and quick freezing them after harvest helps give them their great taste and nutrition.
For a quick appetizer or side dish I cut the sweet potatoes into coins and tossed them in maple syrup, olive oil, cinnamon and salt. Then roasted them at 450 degrees for 10 minutes on each side until soft on the inside and crisp on the outside.
To top these Sweet Potato Coins I made a Wild Blueberry Goat Cheese and added on some thawed Wild Blueberries and chopped pecans for more color and texture. The end product is a sweet and savory appetizer that is bound to be a hit at our family Thanksgiving this year. Enjoy warm or cold, they are delish either way!
- 3 sweet potatoes
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- salt to taste
- 8 ounces goat cheese
- 1 cup frozen Wild Blueberries, divided
- ¼ cup pecans, chopped
- Pre-heat oven to 450 degrees.
- Cut sweet potatoes into ¼ inch coins. In a large bowl add sweet potatoes, olive oil, maple syrup, cinnamon and salt to taste. Mix to evenly coat sweet potatoes. Add sweet potatoes to cookie sheet lined with parchment paper or Silpat mat. Bake for 10 minutes, flip and bake for another 8-10 minutes.
- While sweet potatoes are baking, add ½ cup frozen Wild Blueberries and goat cheese to a small food processor. Process until combined.
- Thaw remaining ½ cup of blueberries in the microwave for 45 seconds. Drain any juice.
- Once sweet potatoes are done cooking, transfer sweet potatoes to a serving dish. Top each with blueberry goat cheese, thawed blueberries and chopped pecans.
- Enjoy warm or cold!
