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Sweet Potato Rounds with Cranberry and Cream Cheese

4 from 1 vote
Cozy, festive sweet potato rounds topped with creamy tangy cream cheese, tart cranberry sauce, and crunchy toasted nuts—perfect for quick snacks or crowd-pleasing appetizers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes peeled and sliced into ½-inch rounds
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 4 oz cream cheese softened
  • 1/2 cup cranberry sauce homemade or store-bought
  • 2 tbsp chopped pecans or walnuts toasted
  • 1 tsp fresh thyme leaves optional, for garnish

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Brush
  • Knife

Method
 

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: Arrange sweet potato rounds in a single layer on the baking sheet. Brush generously with olive oil and season with salt and black pepper.
  3. Step 3: Roast for 20 to 25 minutes, flipping halfway through, until edges are golden and centers are tender.
  4. Step 4: Let the sweet potatoes cool slightly until warm but manageable to handle.
  5. Step 5: Spread a dollop of softened cream cheese on each round. (Optional: whip cream cheese with honey or lemon zest for extra flavor.)
  6. Step 6: Top each with a spoonful of cranberry sauce.
  7. Step 7: Sprinkle toasted chopped pecans or walnuts over the top.
  8. Step 8: Finish with fresh thyme leaves if desired. Serve warm and enjoy.

Notes

Make it vegan by swapping cream cheese for a plant-based version and using maple syrup instead of honey. Try goat cheese or ricotta for a tangy twist, or add a drizzle of honey or maple syrup for sweetness. Store leftovers in an airtight container in the fridge up to 3 days. Warm gently before serving again.