Tis the season for healthy food on the table!
There are so many ways to cook sweet potatoes, and it’s one of the most popular food items on the table during Thanksgiving and Christmas. I wanted to put together a festive recipe that was on the lighter side, yet still decadent. This holiday sweet potato side dish is sure to gain attention at your next gathering!
I got my idea from Keepin’ It Kind’s recipe and Ciao Florentina’s recipe for sweet potato medallions. It’s such a versatile root veggie! Both of these sound amazing and I plan to make each one at some point in the future. I just combined elements of both to create my own holiday sweet potato recipe!
Start by peeling the sweet potatoes and cut them into 1/4 inch rounds. Chop up the basil and set aside. Coat the sweet potatoes with olive oil and sprinkle with nutmeg and cinnamon, plus a little sea salt. Mix it together so it is evenly spread over all.
Having a Mandoline can really speed up this process! This is the one that I use in my kitchen. It has multiple settings for different types of cuts too!
Next arrange in a baking dish in overlapping lines. You can do this in multiple ways- whatever you prefer or works best for your pan!
Drizzle with agave and then sprinkle the fresh basil.
To finish crumble the goat cheese on top and toss the cranberries over everything.
Cover and bake at 400F for 35 minutes. Remove and add the pecans on top, then put back in oven uncovered for 10 minutes. Do not stir!
When done serve warm! These sweetly spiced sweet potato medallions are the perfect addition to the table for a holiday meal. It’s a healthier option that still tastes sinfully delicious.
- 3 sweet potato large
- 6 oz cranberries fresh/uncooked
- 4 oz goat cheese crumbles
- 1/4 cup raw pecans whole or pieces
- 1 tbsp agave
- 1 tbsp olive oil extra virgin
- 1/2 bunch basil fresh
- 2 tsp nutmeg
- 2 tsp cinnamon
- 1/2 tsp sea salt
- Peel the sweet potatoes and cut into 1/4 inch rounds. Chop up the basil and set aside.
- Coat the sweet potatoes with olive oil and sprinkle with nutmeg and cinnamon, plus a little sea salt. Arrange in baking dish in overlapping lines. Drizzle with agave and top with basil. Crumble the goat cheese and toss the cranberries over everything.
- Cover and bake at 400F for 35 minutes. Remove and add the pecans on top, then put back in oven uncovered for 10 minutes. Do not stir!
- Serve warm!
I personally doubled this recipe to make a pan for a gathering on each side of the family this year. I made it at the same time, stored it in the fridge before we went to the separate functions and cooked it right before both. It worked out perfectly and helped so much to just do it in bulk ahead of time!
This recipe has a burst of flavor and combines so many wonderful elements of popular holiday dishes!
What a fun idea! I love the healthier twist with sweet potatoes but that it’s still a laid back nacho-like dish. Definitely will be trying it this holiday season!
This looks so damn tasty. I will 100% be making this. Thank you 🙂
(also that counter to change the serving for number of people is really cool)
Never had this combination before: sweet potato and goat cheese. Seems like an interesting idea!
It definitely works!
That looks awesome! What a great idea, thank you for sharing!