Description
Crispy baked sweet potato rounds topped with a tangy cranberry cream cheese spread, perfect for a holiday appetizer.
Ingredients
Scale
- 2 large sweet potatoes, washed and sliced into 1/2-inch rounds
- 8 ounces cream cheese, softened
- 1/2 cup fresh or dried cranberries, chopped
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush the sweet potato rounds with olive oil and season with salt and pepper.
- Arrange the rounds on the baking sheet and bake for 20-25 minutes, or until tender and slightly golden.
- In a bowl, mix the softened cream cheese, chopped cranberries, honey, and cinnamon until well combined.
- Remove the sweet potato rounds from the oven and let them cool slightly.
- Top each round with a dollop of the cranberry cream cheese mixture.
- Serve immediately as an appetizer.
Notes
For a vegan version, substitute cream cheese with a plant-based alternative. Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Calories: 180
- Sugar: 8g
- Fat: 9g
- Carbohydrates: 22g
- Protein: 3g