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Mediterranean-style sweet potato stacks garnished with rosemary, mint, and tangerine wedges
Mirjana

Roasted Sweet Potato Stacks with Blue Cheese, Honey & Citrus

These roasted sweet potato stacks combine creamy blue cheese, honey, citrus, and maple-glazed walnuts into a striking Mediterranean-inspired appetizer. Elegant yet approachable, they are perfect for entertaining or a special seasonal meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer, Snack
Cuisine: Mediterranean inspired
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato, peeled and sliced into 8–9 (½-inch thick) rounds
  • ¼ cup extra-virgin olive oil
  • 1 cups cream cheese, softened
  • 1 orange, sliced into thin rounds
  • 1 cups walnut halves
  • 3 tbsp dark maple syrup
  • 4 1/2 tsp honey (½ tsp for cheese mixture; reserve 1 tsp per serving)
  • Sea salt, to taste
  • For Garnish & Serving:
  • Tangerine wedges from 2 tangerines
  • Fresh rosemary and mint sprigs
  • 1 tbsp finely chopped orange rind
  • Maple-glazed walnut halves (from above)

Method
 

  1. 1 Roast the sweet potatoes.
 Preheat oven to 450°F. Toss sweet potato rounds with olive oil and a pinch of salt. Arrange on a baking sheet and roast for 30 minutes, turning halfway, until tender and golden. Set aside to cool slightly. (This step can be done a day ahead.)
    Raw sweet potato rounds coated in olive oil, ready for roasting on a wooden board
  2. 2 Maple-glaze the walnuts.
 Heat a dry skillet over medium-high heat. Add walnuts, maple syrup, and a pinch of salt. Cook, stirring constantly, until syrup caramelizes and coats the nuts, about 3 minutes. Transfer to parchment and cool.
    3 Prepare the cheese filling.
 In a bowl, mix blue cheese, cream cheese, honey, and harissa until smooth and creamy.
    4 Assemble the stacks. 
Place an orange slice on each plate as the base. Add a small spoonful of cheese mixture, then one sweet potato round. Spread a generous layer of cheese, top with a second sweet potato round, and drizzle honey around the edges so it gently cascades down
    Close-up of roasted sweet potato stack topped with walnuts, honey drizzle, and fresh herbs
  3. 5 Finish and garnish.
 Top with maple-glazed walnuts, tangerine wedges, rosemary or mint, and a light sprinkle of orange rind. Serve immediately.
    Elegant sweet potato stack with creamy blue cheese filling, citrus base, and glazed walnuts

Notes

• Make Ahead: Sweet potatoes and walnuts can be prepared up to one day in advance and stored separately in airtight containers.
• Storage: Store assembled components separately for best texture. Leftovers keep up to 3 days refrigerated.
• Variation: Roast beet rounds alongside sweet potatoes to create mixed vegetable stacks.
Nutrition Information (per serving, approx.)
• Calories: 420
• Protein: 9 g
• Fat: 28 g
• Saturated Fat: 10 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Sugar: 18 g
• Sodium: 390 mg