Sweet Potato Rounds with Cranberry and Cream Cheese
These Sweet Potato Rounds topped with cranberry and cream cheese are a delightful appetizer or snack, bringing together sweet, tart, and creamy flavors for a perfect bite.
Servings: 6 servings
Calories: 120kcal
Ingredients
For the Sweet Potato Rounds
- 2 large sweet potatoes, peeled and sliced into 0.5-inch rounds
- 2 tbsp olive oil
- to taste Salt and pepper
For the Toppings
- 4 oz cream cheese, softened (about 115 g)
- 0.5 cup cranberry sauce (about 120 g)
- 2 tbsp toasted pecans or walnuts (about 30 g)
- 1 tsp fresh thyme leaves (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the sliced sweet potato rounds on the baking sheet in a single layer. Brush each round lightly with olive oil and sprinkle with salt and pepper.
Roasting
- Place the baking sheet in the oven and roast for 20 to 25 minutes, flipping the rounds halfway through cooking.
Assembly
- Once roasted, let the sweet potatoes cool slightly. Spread a generous layer of softened cream cheese on top of each round.
- Spoon cranberry sauce over the cream cheese layer on each sweet potato round.
- Sprinkle toasted pecans or walnuts on top and garnish with fresh thyme leaves if desired.
Serving
- These treats can be enjoyed warm or at room temperature. Arrange them on a platter for serving.
Notes
You can roast the sweet potatoes and prepare the cream cheese topping ahead of time and assemble them right before serving. For other toppings, try crumbled feta or goat cheese, or a drizzle of honey.