Description
These sweet potato and cranberry bites are the perfect balance of sweet, tart, creamy, and crunchy — an easy, elegant appetizer that disappears fast at any gathering.
Ingredients
Scale
- 2 large sweet potatoes, sliced into ½-inch rounds
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened
- ½ cup cranberry sauce (preferably whole berry)
- 16 whole pecans, toasted
- Fresh rosemary sprigs, chopped or whole for garnish
- 1 tablespoon honey (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss sweet potato rounds with olive oil, salt, and pepper in a bowl.
- Arrange rounds in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized.
- Allow the sweet potatoes to cool slightly before topping.
- Toast pecans in a dry skillet over low heat for 2–3 minutes until fragrant.
- Top each sweet potato round with a spoonful of cream cheese, cranberry sauce, and one toasted pecan.
- Garnish with fresh rosemary and drizzle with honey if using.
- Serve warm or at room temperature.
Notes
- Use a mandoline for even sweet potato slices.
- Let toppings come to room temperature for easier assembly.
- Don’t add toppings to hot potatoes to prevent cheese from melting too much.
- For a spicy twist, try a drizzle of hot honey.
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 4g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
Keywords: sweet potato bites, cranberry appetizer, holiday snack, vegetarian appetizer, easy party bites