Description
Delicious sweet potato rounds topped with a tangy cream cheese mixture and tart cranberries, perfect as an appetizer or side dish.
Ingredients
Scale
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 8 oz cream cheese, softened
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans (optional)
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
- Bake for 20-25 minutes, flipping halfway, until golden and tender.
- In a bowl, mix cream cheese, maple syrup, and half of the cranberries until smooth.
- Once sweet potatoes are done, let cool slightly. Spread a dollop of cream cheese mixture on each round.
- Top with remaining cranberries and chopped pecans if using. Serve warm or at room temperature.
Notes
For a dairy-free version, use vegan cream cheese. Can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 14g
- Fat: 15g
- Carbohydrates: 32g
- Protein: 5g