Ingredients:
2 large sweet potatoes, peeled and sliced into ½-inch (1.25 cm) 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)
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.
2 large sweet potatoes, peeled and sliced into ½-inch (1.25 cm) 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)
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.