A delicious bacon and goat cheese sweet potato canape recipe that’s a simple and beautiful appetizer for parties, holidays, and more!
When I think of sweet potatoes, I somehow think of fall. I find I crave these cozy root vegetable dishes more as the temperatures drop, plus these bacon and goat cheese sweet potato canape appetizer is fun and festive-looking appetizer that fits the season.
If you’re looking for more healthy, vegetable forward options to add to your fall or thanksgiving party table then try my Lemon Pepper Grilled Brussel Sprouts, Roasted Cauliflower Gnocchi with Vegetables, and my Low Carb Green Bean Casserole!
Why This Recipe Works:
Sweet potatoes are a dense root vegetable that when sliced into rounds, roast or air fry quickly but still hold their shape.
The rounds make a perfect vehicle for holding the whipped goat cheese topping, caramelized onions, and crispy bacon.
This fusion of flavors is quite complex and rich. But, considering you’re only enjoying a small canape and not a large portion it’s the perfect way to marry a combination of delicious ingredients together into one bite.
Get the full recipe details below, tips for cooking sliced sweet potato rounds, and how to assemble and serve this canape appetizer to family and friends. Let’s dive in!
What Is A Canape?
A canape is a french word for a small appetizer. Usually, it consists of a small piece of bread or pastry with a savory topping that you can eat as finger food and is served at dinner parties.
Since we are keeping our canape recipe keto, I replaced the bread with thin slices of sweet potato. These sweet potato canapes are great for staying keto in the holiday season!
- Baking Sheet
- Large Frying Pan
- Knife & Cutting Board
- Small Mixing Bowl
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe below and begin.
Sweet Potato Canape Ingredients:
- Sweet Potatoes– You’ll want to cut your sweet potato into 1/2 inch thick slices using a mandoline or a knife.
- Red Onion– Cut your onion into thin slices.
- Bacon– Slice your bacon into 1″ pieces before cooking it.
- Goat Cheese
- Olive Oil
- Seasoning: Salt, Pepper, and Rosemary
- To start the sweet potato canapes, you need to slice them as evenly as possible. Because you are working with fairly thin slices, I prefer to leave the skin on to give the potato some structure. Use (carefully) a mandolin for even slicing or use a sharp knife to cut equal potato rounds about 1/2″ thick.
- Place the rounds onto a baking sheet so they lay flat and do not overlap. I season with a bit of olive oil, sea salt, pepper, and fresh chopped rosemary. Bake until tender with crispy edges.
- While the potatoes are baking, cook your bacon in a saute pan for about 5 minutes. Utilize the fats from the bacon and add the red onion to the pan. You can caramelize the onion and cook the bacon to perfection by cooking on medium-low heat.
- In a small bowl, combine the goat cheese with the ricotta. Season with a little bit of salt and pepper.
- Once the sweet potatoes are done baking, assemble each sweet potato canape with a spoonful of cheese, then with bacon and onion. Garnish with a bit more rosemary, serve warm and enjoy!
Tips for the Perfect Canape:
- I love goat cheese, but find it can be really strong by itself. I suggest whipping it with ricotta, sour cream, or even cream cheese to make it a little less overpowering.
- If you don’t like goat cheese, a sprinkle of Gorgonzola or blue cheese would also be a great substitute or even a bit of melted brie would be nice!
- Choose longer shaped sweet potatoes so that the width of the sweet potato is close to bite sized. The bigger your sweet potato rounds, the more difficult they might be to eat.
- You can prepare each component of the canape and refrigerate it for up to 2-3 days. When you are ready to assemble, heat up the potatoes in a low oven and microwave your bacon mixture and assemble as normal.
More Recipes to Try:
If you are looking for delicious fall and holiday meals, look no further! Try some of my favorites:
- Smoky Cumin Roasted Sweet Potatoes
- Smoked Sweet Potatoes
- Brussel Sprouts with Prosciutto, Pecans and Goat Cheese
- Low Carb Sweet Potato Pie Bars
- Smoked Turkey Breast
Sweet Potato Canapes with Goat Cheese Bacon, and Caramelized Onion
- 1-2 Sweet Potatoes skin on, sliced into 1/2″ rounds
- 1 medium Red Onion sliced thin
- 6 Bacon Slices sliced into 1″ pieces
- 1/2 cup Ricotta can sub cream cheese
- 2 oz. Goat Cheese
- 1 Tbsp Olive Oil
- Sea Salt & Pepper
- Optional- 1-2 Sprigs Fresh Rosemary
- Preheat the oven to 400 degrees.
- Using a sharp knife or a mandolin, slice the sweet potato into 1/2" thick rounds. Place on a baking sheet and drizzle with the olive oil, sea salt, pepper, and a few tsp of minced fresh rosemary. Toss on the pan so everything is evenly coated and then lay the potatoes out so they are flat and not overlapping. Bake for 20-25 minutes.
- While the potatoes are roasting, cook the bacon for about 5 minutes. Add in the onion and cook the mixture (stirring occasionally) on medium-low heat so the onions cook down and the bacon gets fairly crispy.
- In a small bowl combine the goat cheese and ricotta. Season with a little salt and pepper and set aside.
- To assemble, place a small spoonful (a few tsp) of the cheese mixture over the top of the potato. Using tongs, place a tbsp of the bacon onion mixture over the top of the cheese. Garnish with rosemary if desired.