Looking for a Christmas appetizer that looks festive, tastes incredible, and takes minimal effort?
These Sweet Potato Rounds with blue cheese, cranberries, and toasted pecans are baked to perfection with Zejd Rosemary Infused Olive Oil, then finished with a fragrant rosemary spray for the ultimate holiday touch. Sweet, savory, crunchy, and elegant — the perfect addition to your Christmas table.
• 2 large sweet potatoes, sliced into rounds
• 3 tbsp Zejd Rosemary Infused Olive Oil, plus extra for finishing
• ½ tsp salt
• ¼ tsp black pepper
• 100 g blue cheese, crumbled
• ½ cup dried cranberries
• ½ cup toasted pecans, roughly chopped
• Fresh rosemary sprigs, for garnish
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Preheat the oven to 200°C (400°F).
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Arrange sweet potato rounds on a baking tray lined with parchment paper.
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Brush generously with Zejd Rosemary Infused Olive Oil and season with salt and black pepper.
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Bake for 20–25 minutes, until tender and lightly golden.
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Remove from the oven and top each round with blue cheese, cranberries, and toasted pecans.
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Return to the oven for 2–3 minutes, just until the cheese softens slightly.
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Finish with a light spray of Zejd Rosemary Infused Olive Oil and garnish with a small sprig of rosemary.
