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Sweet Potato Rounds with Cranberry and Cream Cheese

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.