Sweet potatoes have a way of capturing attention with their vibrant color and sweet, earthy flavor. This recipe for Sweet Potato Rounds topped with whipped goat cheese, roasted beets, and mint-pistachio pesto is a delightful twist on classic ingredients that brings both elegance and comfort to your dining table. Perfect as an appetizer for gatherings or as a main dish for a cozy night in, these savory bites are not just a feast for the eyes—they’re a celebration of flavor.
Why you’ll love this dish
There are countless reasons to fall in love with these Sweet Potato Rounds. For starters, they are visually stunning, making them an impressive addition to any meal. But beyond looks, this recipe boasts a variety of flavors and textures—creamy whipped goat cheese paired with the earthy sweetness of roasted beets and the freshness of mint-pistachio pesto creates a symphony on the palate.
Ideal for weeknight dinners, holiday feasts, or even casual brunches, this dish is versatile and approachable, providing a delicious experience without requiring hours in the kitchen.
"I made these Sweet Potato Rounds last weekend, and they were a hit at the gathering! They’re not only beautiful but also so tasty. Everyone kept asking for the recipe!"
Preparing Sweet Potato Rounds with Whipped Goat Cheese, Roasted Beets & Mint-Pistachio Pesto
To create this delectable dish, we’ll start by roasting sweet potato rounds and beets until they are tender and flavorful. While those roast, we’ll whip up a dreamy goat cheese mixture and a refreshing mint-pistachio pesto. Finally, we’ll assemble the dishes with a careful eye to presentation—after all, we eat with our eyes first!
What you’ll need
Gather these ingredients to make the Sweet Potato Rounds:
- 2 medium sweet potatoes, sliced into 1⁄2-inch rounds
- 2 tablespoons olive oil (plus additional for beets and pesto)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 oz goat cheese
- 2 tablespoons heavy cream
- Salt and black pepper (to taste)
- 2 small beets, peeled and diced
- 1⁄4 cup fresh mint leaves
- 1⁄4 cup shelled pistachios
- 1 tablespoon Parmesan cheese, grated
- Pinch of salt
- Extra mint leaves (optional for garnish)
- Toasted pistachios (optional for garnish)
Feel free to swap in Greek yogurt for the heavy cream for a lighter option, or use feta cheese for a different flavor profile.
