Sweet Potato Rounds With Cranberry And Cream Cheese

2 large sweet potatoes, peeled and sliced into ½-inch rounds

2 tablespoons (30 ml) olive oil

Salt and black pepper, to taste

4 oz (115 g) vegan cream cheese (Kite Hill, Violife, or Tofutti)

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)

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange sweet potato slices in a single layer. Brush each side with olive oil, season with salt and pepper, and roast for 20–25 minutes, flipping halfway through until tender and golden.
Soften the vegan cream cheese at room temperature and warm the cranberry sauce if thick.
Spread a small dollop of vegan cream cheese on each roasted sweet potato round.
Spoon a little cranberry sauce on top, then sprinkle with toasted nuts or seeds.
Garnish with fresh thyme and serve warm or at room temperature.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🥟Appetizer

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday🎊Party

Season🍂Fall

DifficultyEasy ⏰ 30m