Sweet Potato Rounds with Cranberry and Cream Cheese
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Festive, creamy, and perfectly balanced, these Sweet Potato Rounds with Cranberry and Cream Cheese are an irresistible appetizer for holidays or gatherings.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Total time
- 35 minutes
- Yield
- 16–18 rounds
Ingredients
2 large sweet potatoes, peeled and sliced into ½-inch rounds 2 tablespoons olive oil Salt and black pepper, to taste 4 oz cream cheese, softened ½ cup cranberry sauce (homemade or store-bought) 2 tablespoons chopped pecans or walnuts, toasted 1 teaspoon fresh thyme leaves (optional)Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Arrange sweet potato rounds in a single layer, brush with olive oil, and season with salt and pepper.
- Step 3: Roast for 20–25 minutes, flipping halfway until golden and tender.
- Step 4: Spread softened cream cheese evenly on warm rounds.
- Step 5: Spoon cranberry sauce over the center and sprinkle with nuts.
- Step 6: Garnish with thyme leaves and serve warm or at room temperature.
Notes
– Substitute goat cheese or brie for variation. – Use pumpkin or sunflower seeds for nut-free version. – Roast potatoes a day ahead and assemble before serving. – Best served warm or room temperature. – Pairs perfectly with soups, salads, or other appetizers.Nutrition
- Calories
- 85
- Fat
- 5g
- Saturated fat
- 2g
- Sugar
- 4g
- Sodium
- 90mg
- Protein
- 1.5g
- Carbohydrates
- 8g
- Fiber
- 1g