Sweet Potato Rounds with Cranberry and Cream Cheese are more than just an appetizer—they’re a cozy tradition in my kitchen. If you’re new here and love simple, seasonal recipes, I’d love for you to subscribe to stay in the loop.
This dish was born one chilly evening when I needed a last-minute holiday bite. I had extra cranberry sauce from my Maple Roasted Sweet Potatoes with Blue Cheese and Candied Pecans and leftover cream cheese. With guests minutes away, I sliced and roasted sweet potatoes, topped them with cream cheese, cranberry sauce, and toasted pecans—and hoped for the best.
To my surprise, they disappeared faster than the turkey.
Now, Sweet Potato Rounds with Cranberry and Cream Cheese are a must on our holiday table, often right next to Mini Cranberry Pecan Goat Cheese Balls. They’re quick, colorful, and always a hit.
Why This Recipe is So Special
What makes Sweet Potato Rounds with Cranberry and Cream Cheese so special is the way it brings together flavors, textures, and colors in one effortless bite. The natural sweetness of roasted sweet potatoes pairs beautifully with the tangy cream cheese, while the cranberry adds just the right touch of tartness. A sprinkle of toasted pecans or walnuts finishes each round with a delightful crunch.
Beyond flavor, this recipe shines because it’s approachable. You don’t need fancy tools or hours of preparation—just a baking sheet, a few pantry staples, and thirty minutes. That simplicity makes it a lifesaver during the holidays when oven space is limited, yet you still want a dish that looks impressive.
It’s also incredibly versatile. These rounds can be served as an appetizer, side dish, or even a festive snack with a glass of wine. Their jewel-toned colors brighten any table, and they pair perfectly with hearty mains or lighter salads like my Roasted Beet and Sweet Potato Salad with Feta or a crisp Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans and Dried Cranberries.
Most of all, these little bites carry a sense of celebration. They’re easy enough for weeknights but elegant enough to impress at Thanksgiving or Christmas gatherings. Every time I serve them, I’m reminded that the best holiday dishes don’t have to be complicated—they just need to be delicious and memorable.
Ingredients & Preparation
The best part about Sweet Potato Rounds with Cranberry and Cream Cheese is that you don’t need a long list of ingredients or complicated steps. Everything is simple, yet each component plays an important role in creating a bite that’s festive, flavorful, and perfectly balanced.
Ingredient Breakdown
Here’s a quick look at what you’ll need:
| Ingredient | Amount | Purpose |
|---|---|---|
| Sweet potatoes | 2 large, peeled & sliced into ½-inch rounds | Base of the appetizer; sweet and hearty |
| Olive oil | 2 tbsp (30 ml) | Helps roast the rounds to golden crispness |
| Salt & black pepper | To taste | Seasoning to balance the sweetness |
| Cream cheese | 4 oz (115 g), softened | Creamy and tangy layer |
| Cranberry sauce | ½ cup (60 g) | Sweet-tart contrast; festive flavor |
| Pecans or walnuts | 2 tbsp (20 g), chopped & toasted | Adds crunch and nuttiness |
| Fresh thyme (optional) | 1 tsp | Bright, herbal garnish |
The balance between sweet potatoes, creamy cheese, and cranberry makes this appetizer shine. If you want to try a twist, you can swap in goat cheese for extra tang or even brie for a richer version.
Print
Sweet Potato Rounds with Cranberry and Cream Cheese
- Total Time: 35
- Yield: 16–18 rounds
Description
Sweet Potato Rounds with Cranberry and Cream Cheese are a festive holiday appetizer. Roasted sweet potato slices are topped with tangy cream cheese, sweet cranberry sauce, toasted pecans, and a sprinkle of thyme for a bite that’s colorful, creamy, and irresistibly delicious.
Ingredients
• 2 large sweet potatoes, peeled and sliced into ½-inch rounds
• 2 tablespoons (30 ml) olive oil
• Salt and black pepper, to taste
• 4 oz (115 g) cream cheese, softened
• ½ cup (60 g) cranberry sauce (homemade or store-bought)
• 2 tablespoons (20 g) chopped pecans or walnuts, toasted
• 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange sweet potato rounds in a single layer on the sheet. Brush with olive oil, season with salt and pepper.
3. Roast for 20–25 minutes, flipping halfway, until edges are golden and centers are tender.
4. Spread softened cream cheese on each round.
5. Top with cranberry sauce and sprinkle with toasted nuts.
6. Garnish with fresh thyme leaves if desired, and serve warm.
Notes
– Goat cheese or brie can be used instead of cream cheese for variation.
– Pumpkin or sunflower seeds work as nut-free alternatives.
– Roast the sweet potatoes a day ahead and assemble just before serving.
– Best enjoyed warm, but can also be served at room temperature.
– Pairs well with festive breads, salads, or other holiday appetizers.
- Prep Time: 10
- Cook Time: 25
- Method: Roasting
- Cuisine: American
For a slightly different take, I sometimes serve these alongside my No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt—the combination feels like a holiday spread in itself. And when I want a show-stopping centerpiece, pairing these rounds with Cranberry Feta Sourdough Pull-Apart Bread is always a hit at gatherings.
Tools and Substitutions
You don’t need much to make Sweet Potato Rounds with Cranberry and Cream Cheese—just a sharp knife, a sturdy baking sheet, parchment paper, and a small mixing bowl.
If you’re short on time, store-bought cranberry sauce works perfectly, though a homemade version adds an extra special touch. For a dairy-free option, swap cream cheese with a vegan spread. Pecans and walnuts can be replaced with pumpkin seeds or sunflower seeds if you want a nut-free variation.
Even with these swaps, the recipe keeps its festive charm and delivers that irresistible sweet-tangy-creamy-crunchy balance.
Cooking Instructions & Tips
The beauty of Sweet Potato Rounds with Cranberry and Cream Cheese is how quickly they come together. In just a few easy steps, you’ll have a tray of golden, colorful bites ready to impress.
Step-by-Step Cooking Method
-
Prep the sweet potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the sweet potato rounds in a single layer, brush lightly with olive oil, and season with salt and pepper. -
Roast until tender
Bake for 20–25 minutes, flipping halfway, until the edges are golden and the centers are tender. -
Add the toppings
Once slightly cooled, spread a small amount of softened cream cheese on each round. Top with a spoonful of cranberry sauce, then sprinkle with toasted pecans or walnuts. -
Garnish and serve
Finish with fresh thyme leaves, if desired, and serve warm.
Tips and Tricks to Perfect It
-
Uniform slices: Keep your rounds about ½ inch thick so they cook evenly and stay sturdy enough to hold toppings.
-
Make ahead: Roast the sweet potato rounds earlier in the day, then reheat and add toppings just before serving.
-
Cranberry swaps: If you’re not a fan of cranberry, try fig jam or pomegranate arils for a similar burst of sweetness.
-
Nut-free option: Skip the pecans and use crunchy seeds like pumpkin or sunflower.
I’ve also found that these rounds pair wonderfully with holiday-style small bites like Warm Baked Brie with Figs and Pecans or a festive dip such as Cranberry Whipped Feta Dip with Hot Honey Drizzle. Both add to the cozy, colorful spread that makes gatherings memorable.
Serving, Storing & Pairing
What to Serve with It
Sweet Potato Rounds with Cranberry and Cream Cheese make a colorful centerpiece for any appetizer platter. I love placing them on a white serving tray so the deep orange sweet potatoes and ruby-red cranberry sauce pop against the background. Garnishing with fresh thyme gives them an extra festive touch.
These little bites pair beautifully with both light salads and hearty mains. For a refreshing side, try serving them alongside Roasted Beet and Sweet Potato Salad with Feta. The earthy beets and salty feta complement the sweet and tangy flavors of the rounds.
If bread is more your style, you’ll find that these rounds work wonderfully next to No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt. Together, they create a rustic spread that feels both comforting and celebratory.
Because they’re bite-sized and easy to pick up, these rounds also shine at potlucks, brunches, or wine nights with friends. Whether they’re paired with sparkling drinks or mulled cider, they always find a way to disappear quickly from the table.
How to Store and Reheat
If you have leftovers (which is rare in my house!), here’s the best way to store them:
-
Refrigeration: Place cooled rounds in an airtight container, separating layers with parchment paper. They’ll keep fresh for up to 3 days.
-
Reheating: To bring back their crisp edges, reheat in the oven at 350°F (175°C) for 8–10 minutes. Avoid microwaving, as it makes the potatoes soft.
-
Make-ahead tip: You can roast the sweet potatoes a day in advance, refrigerate them, and then add cream cheese, cranberry, and toppings just before serving.
This method ensures the flavors stay vibrant and the texture remains irresistible. For special occasions, I often prep the potatoes early in the morning so I can focus on other dishes like Cranberry Feta Sourdough Pull-Apart Bread or Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans and Dried Cranberries. Together, they make a spread that feels festive and abundant without overwhelming you in the kitchen.
Frequently Asked Questions
1. Can I make Sweet Potato Rounds with Cranberry and Cream Cheese ahead of time?
Yes, you can roast the sweet potato rounds a day ahead and store them in the refrigerator. Just reheat them in the oven before topping with cream cheese and cranberry sauce to keep the texture fresh and delicious.
2. What’s the best substitute for cream cheese in this recipe?
Goat cheese is a fantastic alternative if you want extra tang. Brie also works beautifully for a richer flavor. For a dairy-free version, try a plant-based cream cheese substitute.
3. Can I use homemade cranberry sauce?
Absolutely! Homemade cranberry sauce adds a fresh, tangy punch that pairs wonderfully with the sweet potatoes. If you’re short on time, store-bought cranberry sauce works just as well.
4. How do I keep the sweet potato rounds from getting soggy?
Make sure to slice them evenly and roast at a high temperature (around 400°F/200°C). This ensures they develop a golden edge while staying sturdy enough to hold the toppings.
5. Are these sweet potato rounds gluten-free?
Yes, this recipe is naturally gluten-free since it doesn’t use bread or flour-based ingredients. Just double-check your cream cheese and cranberry sauce labels if you’re serving guests with dietary restrictions.
Conclusion
In the end, Sweet Potato Rounds with Cranberry and Cream Cheese prove that the best holiday recipes don’t have to be complicated. With just a handful of ingredients and a few simple steps, you get a festive appetizer that’s creamy, sweet, tangy, and delightfully crunchy all at once. These little bites are always the first to disappear at my table, and I know they’ll win hearts at yours too.
If you’re looking for more ways to celebrate the season, you might also enjoy my Maple Garlic Butter Sweet Potatoes with Toasted Pecans or the cozy Caramelized Butternut Squash with Gorgonzola and Cranberry Balsamic Glaze. And if you’d like to branch out beyond my kitchen, this recipe for Sweet Potato Rounds with Herbed Ricotta and Walnuts offers another creative twist that you may love.
So go ahead, gather your ingredients, preheat your oven, and watch how quickly these little rounds become a favorite at your gatherings.