Roasted Sweet Potato Coins with Port Salute, Marcona Almonds and Bourbon Spiced Cranberries

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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3 sweet potatoes (4- to 5-inches-long by 2- to 2 1/2-inches diameter) cut into 3/4-inch coins

Vegetable oil, for roasting 

Salt and pepper

1/4 cup dried sweetened cranberries 

2 tablespoons sugar 

1 tablespoon bourbon 

1 teaspoon red wine vinegar 

1/2 teaspoon pumpkin pie spice 

1/2 teaspoon orange zest 

1/4 teaspoon ground cardamom 

4 ounces Port Salut cheese 

25 marcona almonds, chopped 

3 fresh chives, chopped 


  1. Preheat the oven to 450 degrees F.
  2. Brush the sweet potatoes with the vegetable oil and sprinkle both sides with salt and pepper.
  3. Place on a baking sheet and roast until tender and golden, 12 to 15 minutes.
  4. Meanwhile, add the cranberries, sugar, bourbon, red wine vinegar, pumpkin pie spice, orange zest and cardamom to a small saucepan. Stir and add 1/4 cup water. Bring to a simmer and cook until the liquid has reduced to a thick syrup, 3 to 4 minutes. Remove from the heat and cool.
  5. Divide the Port Salut evenly over the sweet potato coins. Top with spiced cranberries, chopped almonds and chives.