Sweet Potato Cranberry Rounds (Print)

Roasted sweet potatoes topped with cream cheese, cranberries, and nuts for a delicious appetizer.

# Ingredients:

→ Main Ingredients

01 - 2 large sweet potatoes, peeled and sliced into 1.25 cm rounds
02 - 30 ml olive oil
03 - Salt, to taste
04 - Black pepper, to taste
05 - 115 g cream cheese, softened
06 - 60 g cranberry sauce
07 - 20 g chopped pecans or walnuts, toasted
08 - 1 teaspoon fresh thyme leaves (optional)

# Directions:

01 - Preheat oven to 200°C. Line a baking sheet with parchment paper.
02 - Arrange sweet potato rounds in a single layer on the sheet. Brush with olive oil and season with salt and black pepper.
03 - Roast for 20–25 minutes, flipping halfway through, until the edges are golden and centers are tender.
04 - Spread softened cream cheese onto each roasted sweet potato round.
05 - Top each with cranberry sauce and sprinkle with toasted nuts.
06 - Garnish with fresh thyme leaves if desired. Serve warm.

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