These roasted sweet potato rounds make an eye-catching appetizer or side dish that delivers creamy, crunchy, sweet, salty, and spicy in every bite. Topped with herbed goat cheese and spiced pumpkin seeds, they’re simple to assemble but feel special enough for a holiday table or fall gathering.

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Table of Contents

• Ingredients
  
• How to make sweet potato rounds
  
• Tips for success
  
• FAQ
  

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Ingredients

For the sweet potatoes:

• 3 medium sweet potatoes, scrubbed and cut into ½-inch rounds (skin on)
  
• Olive oil
  
• Salt and pepper
  

For the spiced pumpkin seeds:

• 1 cup raw pumpkin seeds (pepitas)
  
• 2 teaspoons lime juice
  
• 1 teaspoon chili powder
  
• ½ teaspoon salt
  
• ⅛ teaspoon cayenne pepper
  

For the goat cheese:

• 300g herbed goat cheese, at room temperature
  

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How to make sweet potato rounds

1. Preheat oven to 400°F. Lightly spray a baking sheet with non-stick spray.
   
2. Brush the sweet potato rounds on both sides with olive oil. Season with salt and pepper, then arrange in a single layer on the baking sheet.
   
3. Roast for 20–25 minutes, flipping halfway, until the sweet potatoes are tender and golden brown. Remove from the oven and allow to cool slightly.
   
4. Reduce oven temperature to 350°F.
   
5. In a bowl, combine the pumpkin seeds, lime juice, chili powder, salt, and cayenne. Toss to coat evenly.
   
6. Spread the seeds on a separate baking sheet and toast in the oven for 10 minutes, or until golden and fragrant.
   
7. While the seeds are toasting, mash the goat cheese in a bowl until soft and spreadable.
   
8. To serve, place the roasted sweet potato rounds on a platter. Top each with a dollop of goat cheese and a sprinkle of spiced pumpkin seeds.
   

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Tips for success

• Choose evenly sized sweet potatoes to ensure uniform cooking and presentation.
  
• Let the goat cheese come to room temperature so it spreads easily.
  
• The pumpkin seeds can be made ahead and stored in an airtight container.
  
• Leftover seeds are great for topping salads, soups, or yogurt bowls.
  

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FAQ

Can I make these ahead of time?
You can roast the sweet potatoes and prepare the pumpkin seeds a day ahead. Store both separately and assemble just before serving.

What other cheese could I use?
A whipped feta or ricotta would also work well if goat cheese isn’t your favourite.

How long will the spiced seeds last?
Stored in an airtight container, they’ll keep for up to a week at room temperature.

Can I make this vegan?
Yes. Use a plant-based herbed cheese alternative in place of goat cheese.

Roasted Sweet Potato Rounds with Goat Cheese and Spiced Pumpkin Seeds

Print Recipe

• Author: Andrea Buckett
• Yield: Serves 6-8

Ingredients

Units USM

For the Sweet Potatoes

• 3 sweet potatoes, washed and cut into 1/2” rounds (skin on)
• Olive oil
• Salt and Pepper

For the spiced pumpkin seeds

• 1 cup pumpkin seeds (pepitas)
• 2 teaspoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper

For the Goat Cheese

• 300g herbed goat cheese, room temperature

Instructions

Preheat oven to 400°F spray a baking sheet with cooking spray

1. Brush the sweet potatoes on both sides with olive oil. Season with salt and pepper. Place on a baking sheet.
2. Place on the middle rack of the oven and roast for 20-25 minutes, turning half way through, until the sweet potatoes are tender in the center and golden brown. Remove from the oven and set aside to cool.
3. Turn the oven down to 350°F
4. Add the pumpkin seeds, lime juice, chili powder, salt and cayenne pepper to a bowl and toss to coat the seeds.
5. Pour the pumpkin seeds out onto a baking sheet. Bake in the oven for about 10 minutes until the pumpkin seeds are toasted and fragrant.
6. In the meantime, add the goat cheese to a bowl and mash and stir it together until soft.
7. To serve, place the sweet potato rounds on a serving platter, top with some goat cheese followed by some spiced pumpkin seeds. Serve.

Notes

TIP: Pumpkin seeds can be made ahead of time. Leftovers are great for snacking or on salads.

Note: When buying sweet potatoes, look for ones that are small to medium with an even exterior. Ones that are large and irregularly shaped will be difficult to cut into even rounds.