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